Matt’s Potato Soup

My stepson Matt came over on Sunday and brought a recipe he learned in school for potato soup. This recipe comes from one of those chain restaurants themed for good food and friends on a Friday night. (wink wink)

Matt made the soup with a little help from me. My husband Rich and nephew Johnnie were supervising. LOL!

The soup is rich, delicious and very filling. This recipe calls for baked potatoes so remember to prepare those ahead of time. We put four potatoes into our soap instead of three.

Ingredients
1 carrot finely diced
4 ribs celery diced
1 onion diced
1 quart chicken stock
½ quart heavy cream
2 c. milk
3 large baked potatoes, peeled and roughly chopped
1 tbsp. garlic powder or 1 clove of garlic minced
small bunch parsley, minced
1 tsp. thyme
1 tsp. oregano
salt and pepper to taste

Roux
½ stick butter
4-6 tablespoons flour

Garnish
Chopped scallion
Crumbled bacon
Shredded cheddar cheese

1) Add butter to pot. Melt and then add carrot, celery and onion. Cook until soft.

2) Add flour and stir to combine. It should make a chunky paste also known as roux.

3) Add all dry seasonings, then add chicken stock. Bring to a boil and then reduce heat. Simmer for 15 minutes.

4) Add diced baked potato and milk and cream. Simmer for 15 minutes.

5) Add salt and pepper to taste.

Put soup in bowl and add garnish to top.