{in the pot} yellow soup : potato

photo by amy twomey

This is my sons favorite thing to eat, his comfort food if you will. So of course when he turned nine last month his special request to me for a our "big family meal" was "yellow soup". So all of our family came over to celebrate his birthday and enjoyed a big bowl of yellow soup together. You can also add sausages to this for another meal. I make this a few times a year for my sons birthday, some time around the winter holidays when the family is gathered together again, and always when my son isn't feeling well and on the verge of recovery. Enjoy!

yellow soup by amy twomey

ingredients

1 large bag of big potatoes, Idaho, russet, whatever is available

1 bag of golden potatoes

2 cups cream

1 yellow onion

1 tsp gf worchestershire sauce
4 cloves garlic

2 leeks, (clean thoroughly and use white parts only)

sea salt

salt and pepper to taste

celery seed

celery salt

chicken broth, gluten free

cayenne pepper

nutmeg

shredded cheddar cheese as topping

1 cup sour cream

1 package of bacon, sauteed

green onion(optional)

Begin with peeling the entire bag of big potatoes, and boil in a full huge pot of water. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

In a separate pot boiling the smaller bag of golden potatoes, peel them before boiling them and chopped them small in size, bigger then diced about 1/2 inch squares. Boil until soft, must watch carefully as they cook fast when they are diced small. drain as soon as they are ready before they get too mushy and set aside.

In the cuisine art chop the leeks, garlic, and onion and remove into a big bowl, set aside

Now in the cuisine art again add drained potatoes, not the Golden's though. Keep checking Golden's and turn heat off and drain those and set aside.

Make your soupy mashed potato consistency, adding chicken broth as needed. and add that to the big pot potatoes used to be in. Now add leeks, garlic and onion into the big pot. Add 2 cups more of chicken broth, 2 cups of cream, 1 1/2 tsp of pepper, 2 tsp of salt, 1/2 tsp celery salt, 1/2 tsp of celery seed, 1/3 tsp cayenne pepper. Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid).

Add drained golden diced potatoes to the big pot now, and stir well. Add 1 cup of sour cream.

Saute bacon in a pan and drain and chop up as a topping.

Set out shredded cheddar cheese in a bowl for topping along side the bacon.

May also dice green onion as a topping.

Serve with a green salad + gluten free bread toasted.