Tuesday, September 10, 2013

Tater Soup Like Mama Made It!

Hot and creamy Potato Soup
I have always loved Potato Soup.  It was one of my favorite things that my Mom used to make, and still makes.  My Mother, Madeline Ramona Harkleroad is 90 years young.  She stays very active, is a member of a show choir that performs about 30 shows a year, and has made some wonderful food in my life.

She grew up very poor but never went without good food.  My Grandmother and Grandfather worked hard to make sure their children had good food and clothes to keep them warm.  My mother grew up loving simple things like biscuits with tomato slices, beans, and whatever Granddaddy could grow in the garden or have from butchering one of their animals.

Whenever I was sick Mama used to make me potato soup.  It always seemed to make me feel better.  I make mine a bit more elaborate than she did but when I make it I am reminded of those bowls of wonderful comfort food.  This is not her recipe but mine.  I hope you enjoy it as much as I do.  This would be too rich for Mom's taste, she prefers it simple with out a lot of spices.

1 really large baking potato (diced small)
1/2 onion (diced small)
1 stalk celery (diced small)
1 tbs garlic (minced fine)
1/2 stick butter
4 tbs flour
4 cups water
3 cups whole milk
1/2 cup heavy cream
1 tsp Tony Chachere's Seasoning
1 tsp salt
1 tsp black pepper
1/8 tsp nutmeg
1 tbs dried parsley

My Mom Madeline Harkleroad
In a med sized pot bring 4 cups of water to a boil, add diced potatoes, cook until tender. In a small stock pot, melt the butter on MED/HI, add onions and cook until softened, add celery, garlic, and all spices. Cook for a few mins, then add flour and incorporate to make a roux (stirring constantly).

When roux is a light tan color, add a cup of "tater water" from the potato pot and whisk into the roux.  Once this is smooth and the roux has blended, add 2 more cups of the tater water, 3 cups of milk, and the 1/2 cup of heavy cream.

Now you drain the potatoes and add them into the soup.  Stir well and turn down to cook on MED/LO for however long it takes to thicken, or however long you can wait to eat it.  Great with cornbread or grilled cheese sandwiches.

Thanks Mama for keeping all us kids fed and being a wonderful mother.


1 comment:

  1. Well Tim, you know I like your momma's name :)

    p.s., love the recipe....am on a spoon diet these days due to dental work. Thanks, will have to try it out.


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