We live in potato country. There are potato fields all over here in southeastern Idaho, and in the fall most farmers are open to having people 'glean' their fields after the mechanical harvest is over. It is a way for teenagers and groups to make a little money and keeps potatoes from rotting in the fields.
I always buy a couple of 50lb sacks of fresh potatoes, and the first meal every year is this wonderful, tasty, potato soup. Full of creamy goodness and rich in many nutrients, especially when you add a handful of microgreens, this is the perfect fall and winter meal. Or spring, or summer...whenever you feel the urge for an easy, tasty soup.
Pair it with a crusty loaf of bread and a cool glass of freshly squeezed apple cider.
Idaho Potato Soup
- ¼ c butter or margarine
- 2¼ c. water
- 4 c diced Idaho potatoes
- 2/3 c chopped celery
- ¼ c chopped onion
- 6 tblsp margarine
- 6 tblsp flour
- 2 ½ c milk
- ¼ lb. bacon fried and crumbled, or ham (optional)
- 1/8 tsp pepper
- 1 tsp salt
- 1 can whole corn kernels
- Grated cheese to add at the table
- 1/2 cup microgreens Broccoli, super booster, or amaranth for a bright burst of color
- Boil water; add ¼ cup butter or margarine.
- Add potatoes, celery and onion;
- Boil until tender, about 20 minutes, and then add corn.
- Over medium heat, melt the 6 tblsp margarine in a pan and add the flour, salt and pepper.
- Add the milk slowly, whisking smooth after each addition, then add this to the soup.
- Cook for just a few minutes to thicken the soup, and add bacon or ham if desired.
- Ladle into soup bowls, stir in grated cheese, and top with a small handful of microgreens.
- Serve immediately.