I have a dear friend, Brock, who is a great husband to his wife Amie, loving father to daughter Mia and is a super talented singer who has toured all over the world. He also provides background vocals for some of the biggest names in the Gospel music industry – and he happens to know his way around the kitchen! Lucky for me, Brock has graciously agreed to share his grandmother’s potato soup recipe with all of you. The photos were provided by Brock as well!
I was drawn to his potato soup recipe because of the story behind the pots he uses – both his maternal and paternal grandmothers have given him stock pots that he uses in his mid-western kitchen to make delicious meals for his family. One grandmother passed away recently and having those pots to cook with brings him great comfort and peace.
Brock says, ‘Not only does the recipe belong to my late grandmother, so does the stock pot. In fact, both grandmothers have given me stock pots. And the funny thing is, they are exactly the same – identical even! So I use one for boiling the potatoes and onions and I use the other one to make the roux (ROO) with butter, flour and milk. And I also have her red-handled serving spoon. It takes me back a few years to both grandmothers’ kitchens – great times and happy memories!’
Thanks Brock for sharing!
3 lbs of potatoes, peeled and diced
1 large yellow onion, diced
1 stick of butter
3/4 cup all purpose flour
1/2 gallon of whole milk
Salt and Pepper to taste
Peel the potatoes and onion and cover with water; bring to a boil and cook until the potatoes are fork tender and the onions are translucent.
In a separate stock pot, melt the butter. When the butter is almost melted, add the flour and whisk to combine making a roux. Be careful not to let the roux brown, as this will effect the color of the soup. After the butter/flour has been well incorporated and has cooked a few minutes, slowly add the milk – (DEBRA NOTE: warming the milk will help to avoid lumps – NOT boiling). Start with two cups and whisk continuously – you’re looking for a smooth consistency. After the first two cups of milk have been whisked smooth with no lumps, add the remainder. Bring the heat to medium high and continue to whisk until thickened.
With a slotted spoon, add the cooked potatoes and onions to the roux mixture, adding some of the potato liquid if needed, to achieve the consistency you prefer – like it a bit more soupy? Add a bit more of the starchy potato/onion water.
Salt and pepper to taste. Brock says he usually doesn’t usually add too much salt because he eats his soup with Saltine crackers – just like his grandma taught him!
What about you – do you have a family kitchen utensil or recipe that’s been handed down?
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