Taste the fresh herbs of Parsley, Rosemary and Thyme as you dip your spoon into a bowl of home made Herb ‘n Potato Soup
Watch Chef Debee making Potato Soup on YouTube
Ingredients
2 1/2 pounds potatoes diced (peeled is optional)
Water to cover potatoes
1/2 cup parsley freshly chopped
1 sprig of Rosemary fresh
3 sprigs of Thyme fresh
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves diced
1 1/2 cups evaporated can milk
1 1/2 cups milk (2%)
Directions
1. Put diced potatoes (skins on or off) into a 6 quart saucepan and add water enough to just cover potatoes
2. Add the parsley, rosemary, thyme, garlic and salt and pepper and bring to a boil
3. Cover and simmer 25 minutes until potatoes are very soft
4. In a medium saucepan, add the evaporated milk and the regular milk and bring to a scalding temperature of 180 degrees
5. Let milk set off burner until needed
6. When potatoes are cooked soft, remove the rosemary and thyme stems and take a masher and gently mash some of the potatoes
7. Now the soup is ready to add the milk that has be scalded by first taking a spoon and remove top fat layer off the milk mixture
before pouring it into the soup
8. Put soup onto heat again and bring to a slight boil with cover off for another 5-7 minutes
* Remember the scalding breaks down the Protein, thus killing the enzymes and makes a thinner liquid
* Evaporated milk has 60% of its water removed so it is richer in flavor which adds more richness to this soup
* If you want to thicken soup, add 2 tablespoons potato starch to 4 tablespoons water and stir till blended, then slowly add some
into the soup, stirring well