Soup for Sláinte!

In honor of St.Patrick’s Day, today I whipped up a batch of homemade potato soup. Mike and I would usually be out celebrating in proper style – at some jam-packed Irish favorite such as Fados where we had our Jack & Jill wedding shower just over a year ago. After all, we both have Irish in our blood! But we’re old married folk now and I’ve resolved to making this a “Four Hour Work Week” for my health. A lot of going to bed early, sleeping in late, long naps, reading good books, watching movies, cooking and eating soup.

Sláinte, by the way, is the Irish saying for “health!” So for all those celebrating with a pint of Guinness tonight, lift those frothy glasses high and “Sláinte” – a toast to good health!

While most wedding and portrait photographers get some down-time November through February, I’ve been going a million-miles per hour and my health continues to suffer. Especially after massive jet lag, and all the craziness that is WPPI.

March and April this year finally brings some of this down-time which I’m purposely fighting for. I will intentionally be saying “no” to a lot, and resting and recovering and working towards rejuvenation. We had blocked out most of April 2010 for a first anniversary trip to Europe, but with us just coming off of a last-minute and long month abroad in Australia and Asia, I canceled our plans so we can spend it at home instead. Europe can wait a little longer.

And since I KNOW you’ll be asking for the recipe, here it is! This is fairly close to the Outback Steakhouse potato soup, modified to be less Paula-Deanish (read: one less stick of butter!!).

Peel and cube 6-8 potatoes. Boil in water until tender. Drain and set aside.

Melt one stick of butter in soup pan on medium heat on stove. Cast iron pans work best! Don’t let the butter burn. Add in one diced onion and cook until soft.

Add 3/4 cup flour and stir for three minutes – this creates a rue of sorts. It should look like weird yellow-grey-colored kindergarten paste and will boil a bit.

Slowly add in one large can (48-50oz) of chicken broth. Stir. Add 1-2 cups water. Stir. Then add spices: a dash of sugar and basil, salt and pepper to taste. Your guess is as good as mine. I went a little light to start and added more salt and pepper in the end after I tasted it. Boil and stir with wisk.

Slowly add 1 1/2 cups heavy cream until desired consistency is achieved.

Add in cooked potato cubes last. Cook so they are heated through. At this point I lower the heat and let it simmer and thicken. This is where you taste it and add more spices if necessary.

Serve with grated cheese, chopped chives and/or fresh chopped scallions. It’s fan-tabulous with sourdough garlic bread to dip in it. Mmmmmmm.

This recipe is fairly quick and easy to prepare, super easy on the pocketbook, and makes about 10 hearty bowls-full.

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