Ok, I make it all from scratch, so first thing,
Chop the onions, carrots and celery into small pieces, add to 2 liters (1/2 gallon) of water in stock pot and cook on medium heat until the carrots are very soft. This next step is something I do because I like the flavor and taste, I add one tablespoon of oregano to the stock at this point and then remove the soup from the heat. I let it rest for about a half hour, this lets the oregano do it's magic! use a fine strainer and strain the stock from the ingredients. Now again what I do for the sake of quality is I put the stock in the fridge over night and let all those flavors meld together. The next day you will need:
Chop the potatoes in small pieces and add them to the stock, add the corn to the stock, adjust the heat to a med-high temp to get the potatoes cook. Once the potatoes are soft lower the heat to a low-medium temperature and use a hand held blender and blend the soup until the potatoes and the corn are blended into the soup to a fine texture ( If you end up with some corn pulp after you have blended the soup real good, you can strain it out, I keep it in, for a nice texture, but not all people like that). Now add the cream to the soup as you stir constantly, add the cream slowly to ensure a good fusion, now add the dill and let the soup simmer on a low temp for a few minutes, serve and enjoy.
One other thing that can be done is once the soup is done you can add some small pieces of sausage, like an Italian or my favorite, a sausage with paprika ( to good! ). I pre-cook the sausage in a pan before I add it to the soup. Use a non stick pan and cook the sausage at a med temp. Once the sausage is cooked well enough add it and all of the rendered out juice and fat from the sausage to the soup, flavor, flavor, flavor! Like I said the sausage is an option, it is very good with or without it!
Side note, the reason I use the corn is for the starch, as a thickening agent, some people prefer to use powered corn starch, which is fine. But for me I love the flavor of fresh ingredients, so that is why I use kernel corn. Another option is when served in the bowl you can add some finely shredded mozzarella cheese or Edam cheese, a nice touch, but not to much! a small amount is all that is needed!
Potato soup is actually one of my favorite simple soups - the soup is actually easy to prepare..the potatto soup is actually delicious and also comforting on a cold day..., the potato soup is inexpensive too..especially if you really make your own actual chicken stock from the exact carcasses of the chickens which you roasted during the week...what you need to prepare potato soup are as follow:
2...three pieces of carrots
4.....30 g butter
5...six cups water or the chicken stock
6....one teaspoon of sugar
7....pepper and salt
8....¾ cup of cream
you need to actually Dice the vegetables which you want to use and also saute them actually in the butter until it really translucent, you have to be salting them to really draw out the water. you need to Add the chicken stock, and also add sugar and the salt and pepper to actually have a taste... make sure you cook until the vegetables are actually tender, then ensure that you process it with a good stick blender until the soup becomes smooth and also remember to truly add the cream...please make sure you Adjust the seasoning once you have really added the cream and also ensure you serve it with a great sprinkling of the parsley or the chervil on top... ensure that you Do not boil the soup after which you have really added the cream, or it will make it to curdle...
If you actually want it to be a little richer,then ensure you cook some lovely diced bacon in the pot and also make use of the bacon fat to actually saute your vegetables,thereby eliminating some of the butter so it is not actually going to be too fatty.ensure that you Remove the bacon from your pot before you start adding the vegetables, ensure you chop it well and fine and also make sure you sprinkle it on top of your soup to serve....
My Recipe for Creme of Baked Potato Soup
(adapted from my mothers recipe)
Saute onions, celery and garlic in a pot with the olive oil on medium heat for a few minutes, make sure you don't brown them, they should be translucent.
Add the butter.
After the butter is melted, add the flour, salt and pepper and mix well.
Heat for 1 minute and then add the milk, stirring continuously.
Add the potatoes and water.
Increase heat and wait until soup boils, stirring occasionally.
Reduce to low heat and simmer for 5 minutes.
Options: Add 1/2 cup of cooked bacon pieces
or 1/2 cup of shredded cheese