the soup that saved me. [potato & carrot soup]
In light of my current state (recovering from wisdom teeth surgery), I wanted to make another delicious soup. Considering my daily intake still consists of soup and frozen yogurt, this would be something I could eat sans teeth.
I bought a few cans of Campbell’s Select Harvest soup at the market, one was garlic potato. Sorry Campbell’s, it wasn’t select. The consistency was overly thick and the garlic overpowered the soup. Consequently, I decided to make a homemade potato soup that I hoped would be much more enjoyable to eat—and that it was.
My mom and I used a few recipes as a starting point and ended up making up our own. What was even better was that we were able to use ingredients already in the pantry/fridge, instead of purchasing unnecessary ingredients at the market. Our soup was absolutely delicious—and I say was because we polished the leftovers off last night. The subtle saltiness of the potatoes complimented the hint of sweetness from the sherry brilliantly. My dad couldn’t get enough of the soup, and that definitely says something when he is a fan.
1/4 cup (1/2 stick) butter
2 medium yellow onions, halved and sliced (about 5 cups)
1 1/2 cups shredded carrots
4 cups homemade chicken broth (If you don’t have homemade, just use canned low-salt chicken broth. However, I do think homemade makes a huge difference in the flavor of the soup).
5 Idaho potatoes, peeled and cut into 1/2-inch pieces
2 tbsp. dried parsley
1/2 tsp. dried thyme
1/4 cup heavy whipping cream
2 tbsp. Sheffield Sherry
Salt and pepper to taste
Melt butter in heavy large pot over medium-high heat. Add onions and saute until golden, about 15 minutes. Add carrots and cook 10 minutes. Add chicken brother, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in heavy whipping cream and sherry. Season to taste with salt and pepper.