Warm up with a steaming bowl of this deeply satisfying soup. Potatoes are so versatile that there are endless ways to give variety to the classic potato soup. This soup, with potatoes, corn, and barley, is lightly spiced with chili powder and cumin, and flavored with a touch of honey and Worcestershire sauce. Easy to make, not to mention easy on the budget, this soup is a great answer to the question, “what on earth am I going to make for dinner tonight?”
There are evenings when I ask myself that question, and since this soup is made from things that I usually have in my pantry and freezer, it can get me out of a tight spot sometimes. Just serve it with some good bread and/or a green salad, and you have a delicious, comforting winter meal (and probably leftovers for another quick meal–soup always tastes better the second day). And feel free to throw in some other ingredients too–leftover noodles or couscous also taste good in it!
I have been away from the blogging world for a couple of weeks, since my husband recently had knee surgery to repair an injury he got while playing soccer, and I have been taking care of him. He has been improving really well, but it is a long process. That’s why wholesome, comforting soups are so good for our family right now. When things are out of the ordinary, and everyone needs a little extra care, a good, warm bowl of soup can do wonders.
Or even when things are ordinary, very ordinary, and the February wind is blowing right through your coat, your driveway is a sheet of ice one day and slushy mud the next, a warm bowl of soup can do wonders.
With my husband being laid up for a couple weeks, I have been doing some of his usual jobs around the house. One of them is taking the dog out one last time before bed. Although I am bone-tired by then, I drag myself outside and look up, and if it is a clear night, I am amazed. All the beautiful stars. Somehow they seem even more beautiful in the winter, on a cold night. I am thankful to have to go out and look up. I hope you all have a great weekend.
Fabulous February Potato Soup
- 8 cups of chicken or vegetable broth
- 5-6 medium to large potatoes, diced
- 2 ribs of celery, finely chopped
- 2 cloves of garlic, minced
- 6 green onions, sliced
- 1 cup of corn kernels (frozen or fresh)
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of honey
- 1 cup of cooked barley
- 2 tablespoons of flour
- 2 tablespoons of extra-virgin olive oil
- 2 cups of milk (I use 2%–use whole or half and half for a creamier soup)
- 1/2 to 1 teaspoon of chili powder, depending on your taste
- 1/2 to 1 teaspoon of cumin, depending on your taste
- salt and pepper to taste
- shredded cheddar cheese (optional)
- parsley for garnish
In a small pot, cook the barley according to package directions. In a large pot, bring the 8 cups of broth to a boil. Wash and dice the potatoes. When the broth is boiling, add the potatoes, reduce the heat to medium-low, and simmer until the potatoes are tender, about 12 minutes. Add the corn, Worcestershire sauce, honey, and the cooked barley, when the barley is done.
Meanwhile, wash and chop the celery and onions and mince the garlic. In a large skillet, heat the oil over medium-low heat. Sauté the celery, onion, and garlic until celery is tender (it’s okay if the green onion gets a little browned). Add the chili powder, cumin, and flour. Cook for 1 minute, stirring to combine. Gradually add the milk, and stir until thickened. Add this mixture to the potato mixture in the soup pot. Simmer until the flavors have had a chance to intermingle. Add salt and pepper to taste. Top with shredded cheddar cheese and chopped parsley, if desired. Serve with bread and/or a green salad. Enjoy!