Potato Soup

            As we wind down the school year and I have less than two weeks before I venture back home, I have a feeling of nostalgia that creeps in causing unspeakable cognitive dissonance. Battling this un-settling feeling of anticipation, stress, and anxiety, I feel the best thing one can do for themselves is to indulge when acceptable. For me, comfort food has always been a means of therapy. But not any old food will do. Granted chicken and waffles, pasta, shrimp and grits, and other Creole dishes have always held a soft spot in my life, but these just can’t fix what I have a hankering for.

            No, for me it has to be Grandma Slusher’s fried green tomatoes, mashed potatoes, corn on the cob, and beef & noodles with a glass of skim milk or a Jeremiah Weed, and her homemade strawberry shortcake with whipped cream for dessert.  This woman would be the death of me if she were to cook for me every day. While I can’t replicate the taste of her veggies pulled from the garden, or her home canned beef, there is one dish I can replicate.

            Contrary to belief, it is not a person’s “Milkshake” which brings em’ to the yard. It’s my family’s recipe for potato soup. This is a real treat for you all as it is a recipe which we don’t give out all willy nilly. However, I will be giving out an adaptation of said recipe; one which I have developed.

Equipment:

1 Large Stock Pot

1 Ladle

Cutting Board

Knife

Vegetable Peeler

Measuring Spoons

Measuring Cups

Mixing Bowl

A Sturdy Fork

Ingredients:

3 Quarts Water

1 Quart Chicken, Beef, or Vegetable Stock or 1 extra quart with 2-3 tbs. bullion.

5-7 Russet Potatoes, Peeled and Diced

1 ½ Large Yellow Onion, Diced

4-5 Stalks Celery, Diced

1 lbs. Package Polish Kielbasa, Diced

8-10 Eggs

3-4 Cups All Purpose Flour

Salt TT

Pepper TT

1 tbs. Garlic Powder

1 tbs. Dill Weed

Procedure:

1.      Combine cold water and stock in a pot and start on high heat.

2.      Wash, Peel, and Dice potatoes and add them in while water is still cold.

3.      Add salt, pepper and dill weed.

4.      Peel and Dice the onion and add to the water.

5.      Wash and Dice Celery, and add to the water.

6.      Dice Kielbasa and Add. You may choose to sear the Kielbasa before adding it too.

7.      At this point, the water should be at a rolling boil. Starches will rise to the top. Leave them as it will thicken your soup.

8.      In the mixing bowl, pool the eggs, add a pinch of salt and pepper and garlic powder, and flour.

9.      Mix together with the fork until it is combined. It should be something of a stiff, drop biscuit consistency.

10.  Heat the fork in the soup and then pull fork tips of batter off of the egg mixture and drop them in the soup.

11.  When dumplings are cooked and potatoes are Al Dente, the soup is done.

12.  You can choose to let the soup boil down a bit. I let mine get to a chowder consistency.

If desired, replace the salt and pepper for the soup with Mrs. Dash Table blend. Mind you though a little goes a long way.

This soup is has brought a lot of great friends together at my apartment where we have shared laughs and enjoyed one another’s company. This soup is one that holds a great place in my heart. When you’re sick, you’ll be good as new the next day if you eat this. It warms you up when you’ve been working out in the cold weather as we in Michigan often do. Its full of fiber if you catch my drift. Above all, it’s the ultimate comfort food for a night in. I have had such a high demand for this soup that I had to start canning and jarring it to sell to my friends! But make it your own and add your own influences. I just love this soup so much that I wanted to share it with everyone. Perhaps though my favorite part about this soup is its lack of dairy and that it doesn’t need dairy.