Surviving The Ending Handbook: Recipes: Mashed Potato Soup

December 12, 2017

Note: Becca came up with this one after we had an extreme surplus of potatoes this last September, and it became an instant farm favorite. It's relatively hands-off once you get everything in the pot, making it the perfect one-pot meal for an autumn afternoon of bread making and applesauce canning. - Zoe

 

"Just keep it simmering until the potatoes start falling apart, then you barely have to mash anything at all!" - tip from Becca

 

Becca's Mashed Potato Soup

Serving Size: 6 

Preparation time: 15 minutes

Cook time: 2 hours (ish)

 

You will need: 

3 lbs potatoes (any kind will do)

1.5 c. chopped onion

1 c. chopped leek (don't forget to rinse!)

1 c. chopped carrot

1 c. chopped celergy

3 garlic cloves (minced)

2 Tbsp chives (chopped)

4 - 6 c. vegetable stock

2 Tbsp cooking fat (cooks choice!)

2 Tbsp flour

Salt and Pepper to taste

 


Bonus ingredients for extra delishiousness:

1/2 tsp paprika

.5 lb bacon/ham (cooked, diced)

OR

1 leftover ham bone

 

Directions:

Melt the cooking fat in a large pot, then add all of the chopped veggies except the potatoes. Let them cook for about ten minutes or until softened but not browned. While the veggies are sauteing, cut potatoes into 1-2 inch chunks. Add the flour to the veggies and cook for another minute or two, stirring frequently. Add 4 cups of stock and stir until soup simmers, then add the potatoes and the meat/bone (if using). Let this simmer on the stove, over the fire, or in the oven for a couple hours, stirring occasionally. Once the potatoes are falling apart, pull the pot from the heat and place it on a hard surface for mashing. Gently mash the remaining potato chunks until the soup is mostly smooth. Ladle into bowls and sprinkle with chopped chives. Enjoy!

 

 

 

 

 

 

 

 

 

 

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