Wisdom teeth, children heading back to schools far, far away, the continued rattling in my chest, and comfort foods are the things on my mind these days. And in that list, as you can see, only comfort foods are, well, comforting. The rest are just the niggling bumps of life – dental appointments, empty nests and colds.
But those bumps are why I have been so focused on comfort foods. I, and the now-missing-four-wisdom-teeth teenager upstairs sound asleep, knocked out by whatever drugs they give you before they take a saw to your mouth, are in need of comfort. I am a little sad and he is in a lot in pain. We are two of a kind, at this moment.
And so we are coming together for potato soup. Odd, yes, but the perfect middle ground for the newly toothless and the mother who has to watch him suffer and then send him back to school in a few days, only moments after his twin flew back across the pond. Bump, bump, bump and life goes on. Potato soup is as good as it gets for such a time.
The thing with potato soup is that it’s both easy on the body AND hearty. That’s a tall order for a soup. Trying to keep a teenager full when he can’t have anything solid (and doesn’t like sweets, so ice cream and puddings are out), makes for a tough few days of menu divination (I had originally typed “menu planning”, but we all know that there is very little planning going on in my noggin’.). But I knew that the best starting point was a hearty soup that didn’t have any “bits” in it – it had to be smooth and creamy for the dentally impaired. I originally thought of Cream of Asparagus, but balked at making a whole batch of out-of-season soup. Potatoes, on the other hand, are winter’s gift, as long as you don’t mind adding a little bit of shiny wrapping paper and a big bow (or, in this case, butter and cream).
When it was all said and done, Grant has eaten it for the past three meals and I have had it for two, including breakfast this morning. So even if he has four big holes in his mouth, and I have a hole in my heart, I believe we are both feeling a bit more comforted. And I’m guessing in a couple of days, we’re both going to feel perfectly fine once again, and then we will be eating it just for fun.
Potato Soup
1 large onion, chopped
1 knob of butter (about 2 Tablespoons, but this is your call – I like a lot of butter, especially when I am bluesey)
2 Tablespoons olive oil
3 large russett potatoes, peeled and chopped in large pieces
6 cups good chicken stock
1 bay leaf
salt and pepper to taste
shredded cheddar cheese, heavy cream, chives (all optional)
In a large, heavy dutch oven, heat butter and olive oil. Add onions, cook over medium high heat until translucent (but not browned) – about 20 minutes.
Add garlic and cook for another minute.
Add chicken stock and bay leaf. Bring to a boil.
Add potatoes and cook until very soft for creamy, smooth soup (about 2o minutes). If you want a chunkier soup, cook slightly less.
Once potatoes are desired consistency, check seasonings. Add desired salt and pepper.
With an immersion blender (or in a regular blender in batches and the center plug removed to allow steam to escape), blend soup to desired consistency. Check seasonings again.
Add heavy cream if desired (of course it’s desired!) for extra richness. Top with grated cheese and chives.
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
{ 1 comment }
You are a wonderful mother. You make soup for the sick! Your boys may not fully appreciate it yet but when they’re all growed up and miles away and sick and there’s no soup they’ll think back to when.
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