rainy day shredded potato soup

this hearty, simple, potato soup takes the humble potato and makes it a meal.

Growing up, my mom would take a day and make a massive pot of potato soup and we would live off it for days. Her soup was delicious and flavorful, but she would take a day. We live more by the seat of our pants in our home, and I do not have that kind of patience. This soup still takes a little extra time to simmer, but the prep is quick.

This approach to potato soup is inspired by the famous Schmidt’s restaurant here in Columbus, Ohio. I will not dare say it is the same, but it I am having a craving for their soup with shredded potato, this soup hits the spot. It is perfect for a rainy, cool day when you are in need of “warm soup belly”.

“I am all snugly now from my warm soup belly.”

-my husband

rainy day shredded potato soup

mise en place

ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup diced white onion
  • 6 tablespoons AP flour
  • 5 cups milk
  • 2 cubes chicken bouillon
  • shredded potatoes (2-2.5 lbs)
  • 2-4 cups chicken stock
  • salt and pepper to taste

toppings suggestions

  • shredded cheddar cheese
  • bacon bits
  • chopped chives or green onion
  • hot sauce
  • flash-fried rosemary
  • roasted corn

suggested supplies

  • grater
  • large dutch oven or soup pot
  • ladle
  • soup bowls

instructions:

  1. melt the butter in your large dutch oven, once melted and hot, add the onion and cook until soft for about 3-4 minutes- do not brown.
  2. sprinkle the flour over the butter and onions and make a paste. Add your bouillon and 2 cups of milk, stirring constantly-cook on med-low, until thickened to a pudding like consistency.
  3. stir in 2 more cups of milk, 1 cup chicken stock and shredded potatoes and bring to a simmer.
  4. cover and simmer at med- low for 40- 60 minutes, be sure to stir occasionally to prevent burning on the bottom of the pan and lower heat if soup is browning too much on the bottom.
  5. once the shredded potatoes are cooked through, soft, but not mushy, add in the last cup of milk and 1-3 cups of stock (depending on thickness desired). Bring the soup back up to temperature and season to taste with salt and pepper. (I start with a teaspoon of salt and 1/2 tsp of pepper and work up from there-remember potatoes usually need a healthy amount of salt!)
  6. ladle into bowls and serve with toppings bar.

**this recipe makes 7-8 bowls of soup, store leftovers in a sealed container in the refrigerator, use within 2-3 days. When reheating, whether in the microwave or on the stove top, reheat to at least 165 degrees Fahrenheit and if the soup has gotten too thick add in more chicken stock until if is back to desired consistency.

***this post contains affiliate links

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