It seems only natural that I would want to make potato soup on a cold and snowy (LATE MARCH!) day last week. I don’t have many memories of my grandmother cooking very much, but her old-fashioned potato soup is a lifelong comfort food for me. She didn’t turn it into anything fancy, but that’s ok because I’ve always liked it like that.
For years now, I’ve made an effort to make food that is healthy (for the most part, anyway), so I’ve tried to do the same with this potato soup. Until today, I’ve always made it on the stove, but I decided to put my new Vitamix 7500 to the soup-making test. The motor is powerful and the blades are relatively long, so the Vitamix is able to make hot soup because of the friction that is created as the blades rotate. The basic Vitamix user’s guide has a recipe for potato soup with chicken and spinach, so I decided to try to make it without chicken or spinach. (I told you that I wanted comfort food.)
My first attempt at potato soup, while definitely edible, didn’t quite meet my expectations, so I tried again after lunch. What follows is closer to the end result that I wanted, but I’ll probably continue to tweak it. Since I’m trying to put my Vitamix through its paces, I thought I’d share my first soup experiment.
Here’s what I did:
First, I added the liquids to the 64 oz. Vitamix container, as is always the suggestion. After that, I added a small onion (about 5 oz.) and a small stalk of celery, both of which I cut into large chunks. (I doubt if that step is necessary, given the fact that I blended it all for 5 minutes.)
I then turned on the power, started my Vitamix at variable speed 1, and gradually increased it to speed 8. At that point, the mixture blended for 4 minutes.
Meanwhile, I scrubbed and microwaved 19 oz. of Idaho russet potatoes. When they were finished, I added 6 oz. of the potato, skin and all, to the mixture in the blender container. I ran the Vitamix for another minute on speed 8.
While that was happening, I ran the remaining potatoes under cool water so that they would be cool enough to remove the skins without getting 3rd degree burns. (I already have enough scars from almost 60 years of cooking. I know. I was a baby when I first began my culinary adventures.) As soon as the potatoes were peeled and cut into large chunks and the Vitamix had steam coming out of the lid when the plug was removed, I added the potatoes to the container. I pulsed the mixture on variable speed 3 twice, and then checked to be sure that the chunks of potato weren’t too large to eat in polite company. I also seasoned the soup to taste with salt and pepper. (I used about 1 tsp. sea salt and 1/2 tsp. black pepper.)
At that point, the soup was ready to pour into serving bowls, top with some crumbled bacon and some chives. My soup was pretty good for only the second attempt.
- ⅔ c. skim milk
- 1 c. vegetable broth
- 1 c. whole evaporated milk
- 1 small onion (about 5 oz.)
- ½ small stalk celery (about ½ oz.)
- 19 oz. Idaho russet potatoes, scrubbed
- salt and pepper to taste
- crumbled bacon
- shredded cheese
- First, add the liquids to the 64 oz. Vitamix container, as is always the suggestion.
- Add onion and celery, which I cut into chunks. (I doubt if that step is necessary, given the fact that I blended it all for 4 minutes.)
- Turn on power, starting at variable speed 1, and gradually increase to speed 8. Blend for 4 minutes, or until steam escapes from lid plug.
- Meanwhile, bake potatoes until tender. (I microwaved mine.)
- Cut off a chunk of potato (skin included) that weighs about 6 oz.
- Drop the chunk of potato through the lid plug while the Vitamix is running.
- Process for another minute.
- Meanwhile, run cold water over the remaining potatoes until they are cool enough to slip the skins off.
- Cut potatoes into large chunks.
- Turn off Vitamix while adding potatoes to the container.
- Pulse on variable speed 2 two or three times, until the soup is as chunky or smooth as desired. (I like mine chunky.)
- Pour into two bowls, garnishing with bacon, chives, and/or cheese.