Potato Soup

by Jasmine Johnson

The Story

I have never been much of a soup person. I don’t really know why. Maybe it’s because soup feels more like drinking your meal than eating it, or maybe it’s because most soups I’ve tried just seem to lack flavor. But there’s one exception, one soup that breaks all the rules for me: my mother’s potato soup. I’m not sure where the recipe came from. Maybe it was passed down through generations, each person adding their own twist until it became what it is today. To me, it’s not just soup. It’s warmth, love, and comfort served in a bowl.

When I think back, the first time I can really remember having my mother’s potato soup was one winter during fifth grade. It was one of those long snow weeks where school was out for days at a time. We were snowed in at my Mamaw’s house, which wasn’t unusual since the sloping one-lane roads turned to ice the minute snow started falling. I remember trudging inside after hours of playing in the snow, bundled up in my hoodie and my North Face jacket, the trendy fashion of my childhood. My fingers were numb, my nose red, and my socks soaked through, but stepping into that warm living room with the fake fireplace and the smell of hot chocolate felt like heaven.

I kicked off my wet shoes, peeled off my jacket, and went straight for the kitchen, already dreaming about something warm to eat. But when I peeked into the pot on the stove, my heart sank. Soup. The one food I couldn’t stand. I was ready to just fill up on the buttery yeast rolls instead; those were always my favorite, but hunger won out. With a sigh, I scooped myself a bowl, expecting the worst.

The first spoonful surprised me. It wasn’t bland or watery. It was creamy, rich, and perfectly warm. I took another bite, then another, until I realized I had finished the whole bowl. Somehow, that “liquid meal” had become something magical. Ever since that snowy day, my mother’s potato soup has been one of my favorite dishes. She doesn’t make it often, but when she does, usually at my request, it feels like coming home. That’s why I chose this dish to represent me and my culture. It’s not just food. It’s a memory, a tradition, and a feeling of love passed down through the hands of the women in my family.

Potato Soup Recipe

Serves: 4-6 People

Ingredients:

• 6 Large Russet potatoes
  • 1 per person
• 1 Large Yellow onion
• 4 cups Chicken broth or Vegetable broth
• 2 cups Water
• 1 stick or ½ cup of Butter
• 1/4^th cup of Evaporated Milk

Roux:

• 1/8^th tablespoon of Salt
• 2 tablespoons Self-rising flour
• 1/3^{rd cup} of Cold milk

Directions:

1. Start by washing, peeling, and cubing your potatoes, then peel and dice a large onion and set both aside.
2. In a medium-sized pot, add the chicken broth, water and butter. Then bring to a rolling boil over high heat.
3. Once boiling, reduce the heat to medium and add the potatoes and onions, cooking until the potatoes are tender and easily pierced with a fork.
4. While the potatoes cook, prepare the roux by whisking together flour, milk, and a pinch of salt in a small bowl until smooth.
5. Slowly add the roux to the pot, stirring well, and skim off any flour that rises to the top.
6. Let the soup simmer on medium-low heat for 5–10 minutes, then stir in ¼ cup of evaporated milk and garlic if desired.
7. Cover and cook for another 5 minutes, then season with salt and pepper to taste.
8. Serve hot with your choice of bread and garnish with bacon and chives for the best flavor.