My wife been asking me to make potato soup for a while. Can you share your version, please
I paid attention to what I was doing ( and took pics) so I could give you a general idea of how I make my take of Ratners Potato soup. I had it years ago at the Ratners Restaurant in NYC. For awhile they sold it in the frozen section. It believe it is now a thing of the past. I happen to have a very old copy of the Ratners cookbook, which I dug up just to see how my recipe compares to there's. They are similar.
1 Onion Diced
2 Carrots Rustic Cut ( I like big chunky irregular pieces, cut as you like)
2 Stalks Celery Rustic Cut ( I just cut from the end with the leaves until about 2 stalks)
1 -2 Tbs Olive oil ( Enough to sweat the above)
1 (+/-) tsp Salt
- Heat up the oil medium high
- Add veggies, sprinkle some salt on them, and sweat til onions translucent . Don't brown
- After about 5 minutes , add the following :
1/2 Cup String Beans cut to about 1 inch pieces
1/4 Cup Frozen Peas
2 Sliced Mushrooms
1 Tomato Rough Chopped
A few Green Pepper Pieces ( I just like the flavor of pepper, so I pick them out when the soup is done . )
1/4 Cup Barley
7 Cups Broth ( I use a fake chicken broth for vegetarian/ vegan purposes)
3 Potatoes peeled, and cut into 3/4 Inch Cubes ( about 4 cups, I used Yukon Gold )
- Bring to a boil, then reduce to simmer, partially covered.
- Stirring occasionally.
- It took mine about 1 hour before Barley and Potatoes were done.
- Only real way to know is by tasting.
**You don't want the potatoes to break down to the point where they lose their shape and over thicken the soup, so don't have heat too high, and start checking after about 1/2 hour**
**I used frozen string beans, if using fresh, include them in the first step with the carrots, onions and celery)***
**I used a few smaller tomatoes. It's what I had. If you look closely, you'll see I forgot to remove the stem on one of them (towards bottom of pic). I found out the hard way.**
**I like the flavor of peppers, but not biting into one, so I put a few big pieces in, then fish them out at the end. If you like them, I'd dice them and sweat with other veggies in first step. **
** I originally put 6 cups of broth, then I realized it was too little and added that additional 1 cup. That is why in the pics, you may notice more liquid towards the end.**
**Sometimes what I do is actually microwave the cubed potatoes and add at the end so I can control their consistency, so they don't break down too much. I didn't today and it worked out perfectly.**
1/4 Cup Olive Oil (Guessing on amount, I wasn't really paying attention)
1/2 Cup Flour (Guessing on amount, wasn't really paying attention)
1/2 - 1 Cup Milk (I used Oat milk, If you really want a treat, use Heavy Cream).
1/4 Cup Chopped Dill
- Mix oil and flour together so no lumps
- Bring pot to boil again
- Slowly add the oil/ flour mixture while stirring until soup thickens to desired consistency.
- If it thickens enough before using all of the oil/flour mixture, then don't add all of it.
- Reduce to a simmer
- After a few minutes, add milk and stir it in
- Add Chopped Dill, and stir it in
- Taste and adjust salt/ pepper
**This is the basic recipe. It's possible I may have forgot to write things down, so use your judgment if something doesnt seem right, or ask and I'll try to clarify.**
**
Thickens is your preference. If you like it thicker, add more flour/ oil mixture. If you don't like its too thick, then don't add all oof it. Ive also added some powdered potatoes to thicken it up a bit in the past**
** For vegan purposes I used oat milk. In the good old days, I would have used heavy cream (which also would have thickened it a bit)**
**I love dill ( my wife doesnt) so I held back. I personally would have added more.**
**I also love black pepper, so I personally put a lot in, but again, had to hold back due to the Mrs. preferences.**
**Best to be eaten right after making. The potatoes could break down a bit when reheated. The soup will also likely thicken over night, so may have to add a little broth second day to get desired consistency.**
**I find that any soup with beans or grains (barley in this case) in them has a shorter shelf life ( a few days), so keep that in mind.**
**Doesn't freeze well due to the consistency of frozen then reheated potatoes ( and if adding cream, cream usually doesn't freeze/ reheat well either).**
All Done!!!