Cream of Potato Soup

I grew up eating a lot of canned soup. My mom would make occasional pots of beef stew or chili for my dad, who is a much bigger fan of soup than my mom. But mostly, there was a lot of Cambell’s in our house. Then, someone gave my mom a device called a Rocket Chef. It came with an instruction book that included this recipe. I don’t know what ever became of Rocket Chef (or truthfully, even exactly what Rocket Chef was), but this recipe has been adapted for stove top use.

In grad school, I had my first apartment, and enjoyed having “dinner parties,” which really consisted of me inviting friends over to cook dinner together. This was a common recipe we often used. We usually served it with homemade biscuits.

There was a long period of time after I moved to VA when I rarely made this recipe, but I rediscovered it in 2014 in a handwritten book of favorite recipes I use often.

To start, heat 3 cups of chicken broth to boiling. I usually use this salt-free mix if I don’t have any homemade stock handy. If I need more liquid (which happens often), I just add some water.

While the broth/stock is heating to a boil, chop 3 potatoes (classically, they are peeled, and in this quarantine version, I was down to the last of the potatoes, so they were full of eyes and areas that needed to be cut away, so I peeled them. Otherwise, peeling is not required). Also chop 2 medium yellow onions (or one large). Add them to the boiling stock. If there is not enough liquid once you’ve added the veg, add a bit more water and bring the temperature up to a simmer.

Bring to a simmer and cover. Cook for about 20 minutes or until potatoes are tender. Then add in 1/4 cup parsley (about 1 T if using dried parsley), 1/2 cup of light cream (half and half is fine. I always have that on hand for coffee, so I’ve used that for years), and 2 T. butter. I keep butter in the freezer, and frozen butter takes a tiny bit longer to melt, but it works as well as room temp. Stir to combine. Do not boil.

Cream of Potato Soup (from a Rocket Chef instruction book)

3 C. chicken broth (vegetable broth can be used for a vegetarian version)

3 medium potatoes (peeling optional)

2 medium yellow onions (or 1 large)

1/4 cup parsley (1 T. if using dried)

1/2 cup light cream (or half and half)

2 T. butter

1. Bring the chicken broth to boiling in a saucepan (or dutch oven).
2. Add potatoes and onions to the broth. Cover and simmer over low heat for 20 minutes, or until vegetables are tender.
3. Add parsley, oregano, cream, and butter. Stir to combine. Do not boil.