Not Just Any Potato Soup

Fall in the South. For those that live here, the disappointment that this season can bring is all too well known…the teasing of a brisk morning only to succumb to mid-80s in the afternoon, a week of “boot-weather” only to bring your flip-flops back out the next week, and on and on.

For me, the only solace is sheer denial. After the first evening of temps below 70, I’m all in – at least in my kitchen! Today we had a respite of perfect fall weather. Our Sunday evening meal matched it to a tee – Council House Potato Soup (and toasted, homemade sourdough bread).

This potato soup is not just any potato soup, it’s the perfect balance of creamy comfort without being too heavy. It has been served for years at this wonderful, quaint cafe called “The Council House” located in French Camp, MS. When I was in high school, my friends and I would make up any excuse we could to go have lunch there. Their sandwiches were all made on homemade bread, the portions were huge, and the prices were amazing. At some point, they published a small cookbook, and my mother bought one – thank goodness! Many of those recipes are mainstays in my own meals. So, I give you…drumroll please…Council House Potato Soup.

Council House Potato Soup
4 cups potatoes, peeled and diced
1 cup celery, finely chopped
1 cup onion, finely chopped
2 tsp. salt
1 cup milk
1 cup heavy cream
3 tbsp. butter
Parsley flakes (to taste)
Freshly ground pepper (to taste)

Combine vegetables in large stockpot – cover with water and simmer 20 minutes (covered). Strain (reserve liquid in case soup needs thinning later).

Add rest of ingredients and cook until heated. Simmer until ready to serve.

Absolutely decadent served the next day.