The Almagest

Issue date: 3/4/10 Section: Life

Media Credit: Nathan Keasler

Cream of potato soup



Onion--½ each

Celery--3 ribs each

Large carrots--1 each

Garlic--2 cloves

Butter--5 tablespoons

Flour--4 tablespoons

Chicken broth--1 ½ cups

Milk--1 ½ cups

Large russet potatoes--2-3

Worcestershire sauce--2 teaspoons

Chardonnay--4-5 tablespoons

Cajun seasoning--to taste

Black pepper--to taste

Basil--2-3 teaspoons

Oregano --2-3 teaspoons

Cheddar Cheese--to garnish



To prepare, peel and dice one carrot and half an onion. Next, cut off the ends of the ribs of the celery and dice. Place these ingredients in a large pot.

Cut one stick of butter in half, which should be about 5 1/3 tablespoons, and set the heat to medium. After cooking for several minutes, the butter should be completely melted and the onions should be translucent. Then add the measured flour to the pot and stir to make a roux. When thoroughly combined, continue to cook for a few minutes until slightly browned, then slowly add 1 ½ cups of chicken stock (two small bouillon cubes and 1 ½ cups of water could also work).

While the roux is thickening the soup, cut the potatoes (with skins on) into thin slices, about ¼ inches thick and add to the pot. Add the milk and the rest of the ingredients and mix well, making sure the potatoes stay inside the liquid as it cooks. Continue to stir occasionally and cut potato slices with stirring spoon as they cook for 20-30 minutes or until you have a nice, thick soup with chunks of potato.

When serving, sprinkle with cheese and serve with a smile!

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