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An old-world potato soup


William Bell of Fairless Hills, Pa., was seeking a recipe for a Lithuanian potato soup that he remembers his grandmother making for him. Susan Kroucho from Towson sent in a recipe taken from her mother's Slovak-American cookbook from the 1950s.

Her recipe as it is written makes a hearty soup with an old-world look and taste. It does not call for pureeing the vegetables, which is often the case with potato soup; rather, they are left chunky.

I thickened the soup a bit by mashing some of the cooked potatoes against the side of the pot. You also could choose to puree the entire soup in a food processor or blender if you prefer a smooth soup. I also would suggest trying a good-quality chicken broth in place of the water for the stock. Any way you cook it, potato soup is the essence of comfort food on a cold winter day.

Recipe requests

Maria Nordell of Aberdeen is looking for a recipe for Bourbon Chicken. It is a very tender marinated chicken in a sweet, maybe honey, sauce.

Betty Koss of Amherst, Mass., is looking for an Italian Lentil Minestrone Soup recipe she had clipped from a newspaper years ago. It was a simple soup with not too many ingredients. She remembers it contained dried lentils, tomato paste, onions and other seasonings.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

Potato Soup

Makes 6 to 8 servings

3 medium potatoes, peeled and cubed

1 stalk celery, diced

2 onions, sliced thin

2 carrots, peeled and diced

2 quarts water

salt and pepper to taste

3 tablespoons butter

2 tablespoons flour

1 cup half-and-half

1 sprig finely chopped parsley

Cover vegetables with water, add seasonings and cook until tender. Heat butter until light-brown, stir in flour and keep stirring until flour is browned.

Add about 1/2 cup of cold water and blend until smooth, then gradually add the half-and-half, stirring constantly to avoid lumps. Add mixture to soup and cook a few minutes more to blend thoroughly.

Serve with chopped parsley.

Per serving ( 1/8 of soup): 154 calories; 3 grams protein; 7 grams fat; 5 grams saturated fat; 19 grams carbohydrate; 2 grams fiber; 26 milligrams cholesterol; 65 milligrams sodium

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