Potato Soup Recipe

Potato Soup Well folks, if you have been surfing through our other pages dedicated to different dishes on the bridal shower menu, you may already have realized how much we hammer home the basic points that finger foods are the most ideal kinds of bridal food, how important it is to break your different courses into separate sections like appetizers, pre-appetizers, main courses, and desserts. You may have also noticed us talk about how the inclusion of soups on the bridal shower menu is essential and comes useful in a number of ways.

This is especially true if the soup is very common in nature. Here we talk about the recipe for one such soup- potato soup!

Bridal shower potato soup

Bridal showers happen to be one of those events where even the “usually invalid” make it a rare exception to leave their homes and attend the party just to show their appreciation to the bride and her family and friends. Case in point are elderly aunts, grandmothers, et cetera. Now, these people may not be accustomed to the high concept, exotic, and spiky dishe s comprising the majority of the bridal shower menu. It is necessary that you provide some courses for them which are familiar and are also pretty compatible with their delicate digestive systems. That is the reason for providing something as common as a soup based on potato at a bridal shower.

Potato Soup Recipe

Below you will find the recipe for this soup (Note: If you have already visited our page for the tomato soup recipe, you will have noticed that the procedure and the ingredients are exactly the same, with the exception of substituting tomato for potato as the prized ingredient, of course. So if you are already comfortable preparing tomato soup following our guidelines, you may go ahead and prepare soup based on potato using the exact same procedure).

If you are not serving tomato soup at your shower, then you may have a look below (also, you may take a look at some of the different dips mentioned on this page and which are nowhere to be found on the tomato soup recipe page):-

Ingredients

Potatoes (it is but obvious that you will require potatoes for this soup what with the soup being named after the vegetable and all. Use around a pound or so of potatoes)
Stock (stock is as obligatory for potato based soup just as it happens to be a necessity for tomato based soup, and every other soup on the planet, come to think of it.
The quantity of stock you buy depends on the quantity of soup you plan to prepare, which in turn depends on your expected bridal shower turnout)
Flour (used very sparingly for the soup. Not more than an ounce or so)
Butter (same as flour)
Sugar (used in the soup even more sparingly than flour or butter)

For seasoning purposes-

Salt
Pepper
Next, we have an assortment of vegetables for garnishing the soup. Of course, the selection of the veggies is entirely up to you. Here are some suggestions from our side-
Broccoli
Carrot
Onion
Thinly chopped tomatoes
Finely broken fresh mint (about a teaspoon or two for added flavoring)

Procedure

Alright, had time to sink that entire list of ingredients into your system? Well then, onto the step by step procedure:-

There are many ways to start. Let us get the simplest parts off our chests first.
Washing and chopping the veggies
First and foremost, wash your onion thoroughly. Peel it and chop it.
Similarly, wash your carrot(s) and chop it into uniformly sized pieces.
Next, move on to the broccoli. Again, wash it properly and begin to chop it into teeny, tiny pieces.
Peel and wash your tomatoes neatly. Skin them and then begin to slice and dice them into tiny, cube shaped pieces.

Lastly, we come to the potatoes themselves. Wash the potatoes properly and peel off the skins with a potato peeler (A little bit of trivia: Cooked potato skin does happen to be rich in vitamins and minerals so if you think your guests are fine with nibbling on the skins, you may add them to the mixing bowl as well). Cut your potatoes up in a very sanitary manner. If you prefer, you may slice the potatoes very thinly, almost wafer thin.

See to it that you have thoroughly removed all of the pips and skins of these vegetable pieces. Otherwise you may have to end up passing the boiled mixture through a sieve which is some tedious work.

Now that all the chopping and washing is taken care of, let us get down to the actual cooking-

Select a large pan or cooking bowl. Heat it and toss an ounce of butter into it.

Once the butter has melted, toss in all the chopped carrot, onion, potato and broccoli pieces. Make sure that these pieces soak up the butter nicely. For this very purpose, keep sautéing them about as the pan heats. But do make sure that they does not burn to a crisp brown. You do not want the burnt remains of the veggies sticking to the teeth of the guests now, do you?

After a few minutes, add the emperor of the soup himself- the potato (albeit in sliced and diced form), along with the stock and the salt and pepper seasonings. Let the mixture boil for about an hour. You may keep stirring it time and time again until the veggie pieces become soft and juicy. (Note: Your cooking will consume less time if you put the lid over the pan as it cooks).

In a mixing bowl, you may add water to flour. After mixing them properly and creating a paste, you may pour in the cooked vegetable mixture into the bowl.