Grandmother Garrett's Tomato Potato Soup - 8NEWS - WRIC | News Where You Live

Grandmother Garrett's Tomato Potato Soup

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GRANDMOTHER GARRETT'S TOMATO POTATO SOUP
4 to 6 servings

 

Cloves, which can be overpowering and should be used with discretion, add a subtle pungent flavor to Tomato Potato Soup.

 

  • 2 medium red-skinned potatoes
  • Salted boiling water as needed

  • 4 tablespoons butter or margarine
  • 4 tablespoons flour
  • 2 cups half-and-half or milk or reduced-fat or skim milk (see note)
  • 1 (14 to16-ounce) can diced tomatoes, include liquid
  • 1 small to medium onion, peeled and chopped
  • 3 whole cloves
  • Salt and freshly ground white or black pepper to taste
  • Sprigs of parsley or minced parsley (no stems) and/or sour cream or reduced-fat sour cream for garnish (optional)

 

In a deep small to medium saucepan, cook potatoes in salted boiling water to cover, partially covered, for 15 minutes, or just until tender.  Remove potatoes from heat and drain; cool slightly, peel, and cut potatoes into small cubes or shred potatoes with a grater; set aside. 

In a deep medium heavy saucepan, melt butter or margarine over low heat; add flour, blending until smooth.  Gradually add half-and-half or milk, blending well.  Cook, stirring constantly, over moderate heat until thickened and bubbly hot; remove from heat and set aside. 

In a small heavy saucepan, combine tomatoes, onion, and cloves; bring mixture to a simmer over low heat and continue to simmer, uncovered, for 25 minutes.  

Remove cloves from tomatoes; gradually add tomatoes to cream sauce, blending well.  Stir in potatoes and season with salt and pepper to taste; stir over low heat until soup is heated through.  Ladle soup into soup mugs or cups and garnish each serving with a sprig of parsley or minced parsley and/or a dollop of sour cream.  Serve immediately 

Note: Milk or reduced-fat or skim milk may be used, but the flavor will not be as rich. 

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