Magic Potato Soup Recipe

| 2/19/2010 1:59:00 PM

Tags: Recipes, Potatoes, Soup,
Magic potato soup

Good and simple meals rarely involve exotic sauces, costly ingredients, or snobbery. The magic is that you can make Magic Potato Soup when your cupboards are nearly bare. When anyone else would walk into your pantry and declare that a meal could not be procured, you can just grab a saucepan and smile. In just moments (and with seemingly nothing at all), you can produce a soup which is so flavorful and lovely that your guests will beg for the recipe. Upon receiving the recipe, they will insist that you have left out an ingredient. Magic, I tell you.

Meet Magic Potato Soup:*

4-5 medium potatoes, peeled and diced
1 onion, sliced as thinly as possible (the onion will “dissolve” and be absorbed by the liquid almost completely by the time the potatoes are cooked if sliced very, very thinly!)
1 teaspoon salt (and an optional dash of pepper)
3 1/2 cups water
1 tablespoon butter
1 tablespoon flour
Combine the first four ingredients in a saucepan and cook until potatoes are tender. Drain, reserving liquid. In the empty saucepan, heat butter and flour until flour is browned.
Add the reserved liquid. Stir and cook until smooth (use a whisk or fork). Add potatoes and onion, then heat through.
Sprinkle with chives or parsley, if desired or if such items are available.

Enjoying magic potato soup

This soup was first served to me by Becky Matheny, who graciously shared the recipe and agreed that all of GRIT-dom should be able to partake in a little bit of edible history. She, like so many master cooks, believes that simple and fresh ingredients make for good and clean food. Becky lives in a 220 year old farmhouse in the Shenandoah Valley and hosts Soundquilt, a non-for-profit grassroots music festival. Her husband Mark, a talented musician, can often be found with his band (the Walnut Grove Band) in their pre-Civil war era barn.

Recipes like the one above were common during the Great Depression when a few potatoes had to feed a large family. While most of us are able to purchase or grow a wide variety of vegetables in this century, we may not always be so fortunate. It is wise to learn, appreciate, and preserve the art of frugality.

One of my favorite cookbook authors, Xavier Marcel Boulestin,** once said, “Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fancy dress ball?” Food does not have to be dressed up to be delicious. So, do not be ashamed of “humble” eats and serve this soup (and others like it) with pride.

9/2/2013 12:17:40 PM

I just "grate" the onions.

tobius holmes
7/1/2012 1:53:45 PM

Love this recipe, very easy and simple and since I have a ton of allergies and sensitivities this is perfect for it, nothing in here I can't have except the regular onions which I switched to green onions and the butter easy enough to switch to one I can have..

della sinnock_2
9/6/2010 2:37:29 PM

As to the skins, I am happy to leave them on sometimes, but (depending on the type of potatoe and where you get it) the skins can be absolutly AWFUL (tough, almost gritty, despite a good scrub in the sink). Soooooooooooooooo, I say, peel optional!! :-)

3/9/2010 3:05:51 PM

Since most of the nutritive value of a potato resides in the skin, I never peel potatoes for any recipes. Give it try, even in mashed potatoes, the skins are chewy,yet soft.

3/6/2010 10:17:52 AM

This is a lot like the Potato Soup I make but instead of all water I use mostly milk with some of the potato water left over from boiling my potatoes. I too like to add some bacon to mine along with a little bacon grease. My mom always added a little butter and left out the flower. Potato Soup is the bestest comfort food I can think of.

nebraska dave
2/28/2010 7:41:58 PM

Lacy, potatoes are the main stay of my eating habits. I love potatoes. Maybe that’s why my shape sort of resembles one. Not a day goes by that I don’t eat some form of potato dish. This is one more recipe that will go into my Grit recipe folder. Potatoes are such a versatile vegetable. They can be boiled, mashed, fried, put in casseroles, baked, or some times I just take a left over baked potato and eat it cold like an apple. I am also a soup lover so if I combine the two together .... It’s a dish made for a King.

2/21/2010 12:48:54 PM

my parents have always made their potato soup using leftover mashed potatoes and milk and now i do the same.

2/21/2010 12:48:38 PM

This sound so simple--I love easy, fast meals that taste good. Thank you! Alaska Susan

2/21/2010 9:22:14 AM

Yummy-I love potato soup-and you are so right frugal it is!

razor family farms
2/20/2010 8:46:25 PM

Hey Oz Girl! I love how you phrased that: "...the downright simplicity, versatility and deliciousness of potatoes." Indeed! Let me know what you think of the soup! Blessings, Lacy

2/20/2010 5:59:46 PM

this is very close to my recipe that my grandma taught me. I use a bit of bacon(usually one slice or two when feeling rich), much less onion, and celery that usually has lived past its mostly useful time. My husband and kids thing potatoe soup is a treat.

oz girl
2/20/2010 3:09:28 PM

Lacy, I'm going to have to try this simpler version of potato soup next time I make some... my recipe has a tad more ingredients, but even then, I'm still amazed at how yummy it turns out. It must be the downright simplicity, versatility and deliciousness of potatoes!

razor family farms
2/20/2010 12:15:28 PM

Hi Cindy! It's one of those recipes I've come to treasure and its simplicity is certainly part of its charm. Thank you so much for commenting! Blessings, Lacy

razor family farms
2/20/2010 12:10:53 PM

Hi Cindy! It's one of those recipes I've come to treasure and its simplicity is certainly part of its charm. Thank you so much for commenting! Blessings, Lacy

cindy murphy
2/19/2010 5:28:32 PM

Hey, Lacy. Mmmmmm....sounds (and looks) good. Armed with this potato soup recipe and the one Lori posted a couple of weeks ago, it looks like I've got some soup-making days in store. A little bit of this...a little bit of that...nothing wrong with some taste-testing comparisons, (I'm sure they'll both be delicious - it's just an excuse to eat more of one of my favorite soups). Take care. Cindy

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