Unlike a traditional cream of potato soup, I make a version that is unique from what you may have tasted before. I found that adding a little bit of tomato paste, turmeric, a dash of cloves and spices can spike up the potato soup flavor in a new way that is so delicious. Yet, I also found that using some instant mashed potato flakes as well worked wonderfully for bulking up the soup with a rich, thicker texture and velvety quality.
I won’t lie to you that making homemade soup takes more effort than opening up a can of soup or a carton. Yes, you have more work peeling and chopping besides the stack of extra dishes you will later have to wash. However, the end result of what you’ll taste in this nourishing and satisfying potato soup recipe is something special.
The next time that you feel in the mood to make your own soup from scratch, I hope that you will want to try my potato soup with tomato and spices because it is a keeper. You also may want to check out another wonderful creamy mushroom and potato soup I make with sour cream that is sensational. If you love spinach and want to sample another fabulous soup, you also need to try my white bean spinach soup recipe.
Potato Soup With Tomato Paste and Spices
5 cups of chopped, diced potatoes
2 cups of water
6 cups of milk
3 tablespoons of flour
4 tablespoons of olive oil
½ cups of instant mashed potato flakes
½ teaspoons of turmeric
1 cup of uncooked elbow macaroni
1/8 teaspoon of ground cloves
3 ½ teaspoons of salt
1/4 teaspoon of black pepper
2 cups of finely chopped onion
1 cup of finely chopped celery
1 teaspoon of tomato paste
1 tablespoon of sugar
Pour the olive oil in your stockpot and heat before adding the finely chopped onion and celery to cook until golden brown.
Take off the heat briefly and stir in the flour to coat before returning to the stove and cooking the rawness out of the flour for about a minute or two.
Now add the water, milk, turmeric, cloves, salt, pepper, tomato paste, sugar, potatoes and continue cooking, stirring occasionally for about 30 to 40 minutes.
Next, stir in the potato flakes and uncooked macaroni to cook through until the pasta is done.
ENJOY!
- 5 cups of chopped diced potatoes
- 2 cups of water
- 6 cups of milk
- 3 tablespoons of flour
- 4 tablespoons of olive oil
- ½ cups of instant mashed potato flakes
- ½ teaspoons of turmeric
- 1 cup of uncooked elbow macaroni
- 1/8 teaspoon of ground cloves
- 3 ½ teaspoons of salt
- 1/4 teaspoon of black pepper
- 2 cups of finely chopped onion
- 1 cup of finely chopped celery
- 1 teaspoon of tomato paste
- 1 tablespoon of sugar
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Pour the olive oil in your stockpot and heat before adding the finely chopped onion and celery to cook until golden brown.
-
Take off the heat briefly and stir in the flour to coat before returning to the stove and cooking the rawness out of the flour for about a minute or two.
-
Now add the water, milk, turmeric, cloves, salt, pepper, tomato paste, sugar, potatoes and continue cooking, stirring occasionally for about 30 to 40 minutes.
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Next, stir in the potato flakes and uncooked macaroni to cook through until the pasta is done.
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ENJOY!
