Winter's dark dinner hour always reminds me of my mother's potato soup; as it filled our brick home with the comforting aroma of onions, potatoes, and cream. It was clearly the respite of the day for all seven of us, especially, when she made a big pan of hot corn bread to go along with it.
While growing up, I remember on weekends she would make a huge pot of her creamy soup. It would simmer on the back burner of our old fifties stove all day long, with occasional stirs from my mother as she passed by. When my brothers, twin sister, and I would come into the house after a day of sledding or ice skating, the soup was patiently waiting for us to warm our bones and comfort out tummies.
It was a staple in her menu planning, especially in the long, frosty winters of Michigan. As an adult, I understand why she made it so much, for it was cost effective for a big family, she always had the ingredients on hand, and she didn't have to think about it. For her, making that soup was like pin curling her hair, she could do it in her sleep, while grading papers, feeding the dog, and chopping onions. Mothers are the masters of multi-tasking. Basically, it was cheap, easy and delicious, and what more could you ask for in a meal for a working mother of five?
I must admit, I did tire of the soup's frequency on the back burner of our kitchen stove. As a child, I didn't appreciate its hearty, creamy goodness as I do today…and not because it wasn't delicious, but because it was redundant. As I got older, I always stirred a little Velveeta cheese into mine to make it perfect. To this day, I do like my potato soup with a little more flavor, so when I make her recipe, I always add some fresh herbs, wine and cheese to enhance its rock-solid base.
My mother was known for her potato soup, as she made it for family, friends, and strangers throughout her years. It went to church potlucks, sick families, mourning friends, and was always the favorite for large family gatherings and Sunday dinners in the fall and winter. Everyone always loved it, appreciated it and felt loved and comforted by my Mommy's Potato Soup – how perfect is that?
Eat and make soup and feel love. --Linda
Creamy Potato Gouda & Rosemary Soup
4 Tbsp. butter
1 Tbsp. olive oil
1/4 C. white wine or water
1 Tbsp. fresh rosemary chopped very fine
4 large leeks cleaned and roughly chopped – white part only
1 small onion, chopped fine
½ tsp. garlic
3 medium Yukon Gold peeled potatoes chopped in 1” cubes
5 C. chicken stock - and more if needed - to thin soup
1 C. heavy cream or half and half
1 C. of grated Gouda or white cheddar cheese, plus some for garnish
¼ tsp. pepper
salt to taste
fresh green onion or chives
crumbled maple bacon
In soup pot, cook butter, oil, leeks, onions, wine, and garlic until tender on medium heat. Add potatoes and chicken stock, simmering on medium heat until potatoes are soft and cooked through. Lower heat to low and add cream, cheese, pepper and salt to taste. Garnish with green onions or fresh chives, crumbled maple bacon and grated cheese.