Potato Soup

I live in Florida and its ALWAYS hot, but today was cool, breezy and just reminded me of fall...As a matter of fact I even got the Pumpkins out and started decorating for Fall. So for dinner I wanted to make something to remind us more of Fall and just warm up the soul......Nothing better than Tatar Soup, I knew I wanted it good and extremely tasty, but I am the world's WORST at remembering what the exact ingredients are, I just throw in a little of this little of that....maybe alot of this and a pinch of that. I sat down and thought about my normal way of making the soup and wanted to do it different....the potato puree was always to heavy for the milk, cream and chicken stock or water I used for the liquid.  So I came up with this, and believe it or not....I didn't use any milk or cream....the broth is strictly pureed potato's in Chicken Broth and it is tasty tasty....it does have 2 sticks of butter...so Dairy had to enter into the equation....Funny thing is I didn't leave the milk or cream out on purpose, it just happened that way. Now this recipe is a little abnormal, I didn't fix it the way I am telling you but the ingredients are exactly the same.  It will cook faster this way........You seriously have to try this....and the veggies in it can be omitted and you can add more potato's if you just want it Tatar soup......remember recipes are forgiving....just don't leave out the stuff that makes the flavor amazing.....

This requires two pots.....at the end of the recipe I will tell you what I did different and why this way works better. Three steps to this recipe

1st step
6 yuko gold potatoes cut into cubes
8 carrots, cut into small pieces, you can dice or make medallions which ever you prefer
4 stalks celery cut into small pieces
1 onion diced
1 box 32 0z Chicken Stock (4 cups)

put all the above ingredients in a large pot and bring to boil, lower temp to med and cook until veggies are ALMOST tender...meanwhile follow the 2nd step

2nd step, in a 2nd large stock pot add (make sure this pot is big enough to hold all of the above ingredients and below...this is your final pot

6 to 8 med potato's (I used Yukon Gold so they didn't have to be peeled)
2  32 0z box of low sodium Chicken Broth (8 cups)
pinch of salt
dash of pepper
3 garlic clove's, roughly chopped

boiling tatars

Cut the potato's into small cubes, add all the above to the stock pot and bring to a boil, may need to lower to med heat but cook until potatoes are very tender. Use a potato masher and smash the potato's the best you can, then i used a handheld blender (I call it my motor boat) pic below...you can use the Tatar masher only if you want...just make sure the potatoes are pureed.

my motor boat.................zoom zoom

3rd step, final step

2 sticks butter

add the veggies, broth (everything in pot 1) and the butter to the Tatar puree, stir, cover and simmer until all veggies are soft and all the ingredients are incorporated.....simmer for about 30 mins.....stirring regularly...serve in a bowl and top with green onions, sour cream (I use greek yogurt, better for you and taste the same) cheese and crumbled bacon if you have any available...treat it like a loaded potato........whatever you eat on a baked potatoe, pile it on this soup......

This is the result and it is YUMMY.....I mean YUMMO......MMMMMmmmmmmmmmmm....however you want to  say it.

What I changed in this recipe was the pots.....I did it all in one pot...this worked ok, but the veggies took alot longer to get done...so I decided if you did the two steps in separate pots you would get the same result but veggies would get done faster....I used the exact same ingredients....I just separated the pots and then incorporated into one......if you do it one pot, it took over an hour for the veggies to get soft........try this recipe......its worth the extra pot to be washed...........