Four Pot Soup
I’m calling it Four Pot Soup- because that is how many pots it took. It can also be referred to Potato Soup... or if you are LMC... Rocket Soup.
|the goldfish on the side were a happy (messy) accident|
1/2 large green bell pepper
1 med-large onion
4-6 cloves of garlic (I’m a big garlic fan)
2 stalks celery
Melt 2 tbsp butter in your first pot. Coarsely chop all of the above and sauté over medium to med-low heat, stirring every few minutes. These are going to be on the eye for a long time, so we are not looking to win any speed medals here.
4 white potatoes, peeled & chopped
2 sweet potatoes, peeled & chopped
3 cups chicken broth
In the second pot, add the taters and broth. Cook over medium heat. Add water as needed to keep the taters covered.
Back to the first pot... reduce heat and continue to cook over low heat- switching the heat on and off as needed to keep the goodies warm but not burn them. Add salt & pepper to taste. (remember though, there is chicken broth in that other pot that is simmering away all the water. Less is more at this point)
If the second pot is too small... switch to a third pot... which is what I had to do, and there is still one more pot to go.
After 30ish minutes (when the potatoes are complete broken down, look really sad and can be cut with a baby’s spoon by a baby), switch off all heat and get out the BIG stock pot. Combine the contents of Pot One and Pot Two into Pot Three (or Pot Four if you were me & planned poorly).
Place over high heat to get everything back to a boil and reduce to low for at least an hour. Two would be better. I have no idea if three would be better or worse- the family was chomping at the bit at this point. We’re looking to cook the stew out of it (no pun intended... okay, maybe a little one)
Stir several times over the next hour or two (or three, if you are patient or started early!) to make the skin disappear and keep everything moving.
Pull out the immersion blender & go to town. It’s going to look like mashed potatoes in the end and you are going to think that I am crazy. Don’t worry-- I thought the same thing. So did Husband & LMC wanted nothing to do with Rocket Soup.
1/4 cup half and half
3/4 cup whole milk
1-3 cups chicken or veggie broth (depending on the consistency you like your tater soup. Me? I like it thick and golden and went for a little over a coup- but did not measure it)
Stir to combine (or immersion blend, we aren’t judgers around here). Once the desired consistency is achieved, add 1/4 cup white/mozzarella cheese and 1 cup of cheddar cheese- both shredded.
Let sit on the warm eye for about 15 minutes to let everything mold and marry together.
NOW-- salt and pepper to taste.
Serve with a handsome dollop of sour cream over a sprinkle of cheddar cheese.