Sunday, September 25, 2011

Soup in a hurry!

Wow.  I haven't posted in a while ... I also haven't found my camera, which is the excuse that I keep using for not bothering to post anything.  Tsk tsk tsk.

Tonight, however, I am inspired.  Inspired by what, you may ask?  Why ... FOOD of course!  It's soup season!  Yay!  

I love making soup.  It's usually quick and easy and NORMALLY my children (now 2, 5 & 16) are happy to eat soup.  Tonight ... not so much.

This is where I started:  Delicious Ham and Potato Soup on the fabulous  As usual, I didn't quite follow the recipe exactly ...

Here is my version:


  • 3-4 cups and diced potatoes (I used red potatoes so I didn't peel them)
  • 1/2 large onion, chopped
  • 1 pat of butter 
  • 5 large cloves garlic, chopped
  • 1 bulb fennel, chopped
  • 1 cup diced cooked ham
  • 3 cups water
  • 2 tablespoons chicken bouillon granules

  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk


  1. Throw the onions in a hot soup pot and saute with the butter for a minute or so.  Add the garlic and continue to simmer for another minute.  Add the potatoes, then smack yourself in the forehead and add the fennel (I should have added it before the potatoes ~ doh!).  Add the water & ham and bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium heat until heated through ... about two minutes or until you're reeeeeaallly bored..
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  Garnish with fresh fennel if you're feeling fancy.

Okay ... it was a-MAZE-ing!  I've actually been contemplating potato soup for a couple of weeks (my dad gave me forty pounds of white potatoes shortly after I bought a 10 lb. bag of red potatoes and an 8 lb. bag of russets.  I love my dad, he keeps me well-stocked in potatoes).  I considered vichyssoise but I haven't gotten around to buying leeks.  I've got plenty of potatoes left, so maybe I'll try it later this week.

The babies (2 & 5-year-olds) wouldn't even try it.  I ended up making grilled cheese sandwiches for them.  The teenager, however, wants me to make it AGAIN.

I've got to say.  That's high praise, and it feels good.

Next time maybe I'll take pictures.