Grandma Sloots Potato Soup

Grandma Sloots Potato Soup

A favorite tradition at our house making "Grandma Sloots' Potato Soup."  My grandma and great-grandma on my dad's side were born in the Netherlands.  After World War II, my great grandparents picked up their little family and made the journey to North America.  I am grateful for their sacrifices as their move and journey were not easy, especially since they came to the States without knowing English.  I wouldn't be here today without them!  And we also wouldn't have this delicious soup recipe!  My Great Grandma Sloots would make this recipe for my mom and dad all the time, and one day she taught my mom how to make the soup.  With potatoes, carrots, and celery combined in a creamy liquid topped with cheese and bacon, the soup hits the spot every time.  It is delicious, warming, and brings happiness to everyone who eats it.  It definitely is one of my favorites!  Recipe below!

Grandma Sloots Potato Soup 

Ingredients:

3-4 large carrots
2 celery ribs
6 medium russet potatoes (I used the yukon gold potatoes from the box)
1/2 onion diced
6 Tbs. butter
6 Tbs. flour
2 cups milk
2 cups water reserved after cooking vegetables
1 Tbs. salt
1/2 tsp. pepper
Bacon and cheddar cheese for toppings (These toppings really make the soup so do not forget them!)

Directions:

1. Fill a large pot with water and bring it to a boil over high heat.  
2. Chop the carrots and potatoes to roughly the same size and add to boiling water.  Chop and add celery.  Cook vegetables for 10 minutes or until vegetables are just cooked.  
3. Save two cups of the water and then strain the vegetables.  Put the vegetables back into the large pot and set aside.   
4. Meanwhile, in a medium pot, add butter and onion and cook on medium-low heat for 5 minutes or until onions are soft.  
5. Add flour, salt, and pepper, and whisk constantly for one minute.  While constantly whisking, add milk and cook until thick.  Once thick and bubbling, add 1 cup of the reserved water.  Cook for another minute or two until thick.  (Constantly whisk so it doesn't burn)
6. Pour thickened mixture over vegetables and stir.  Turn the heat back on and bring back to a boil.  Make sure to stir the bottom as you don't want the milk on the bottom of the pan to burn.
7. If soup is too thick or needs more liquid, add remaining reserved water (only if needed) 
8. Once the soup is back to a boil, it is done!  Top with cooked bacon and cheddar cheese.