Before we went to bed last night, typhoon signal #2 had been raised over Rizal Province. Which means no school for my younger daughter, Alex. She got up late this morning, asked what we were having for lunch and I told her, we’ve having her favorite — fried tilapia. And she asked if we could have soup with the fish. Cream of mushrooms, she said. I told her we didn’t have button mushrooms, only shiitake. I suggested creamy potato soup instead. And she was happy — so long as it was a creamy soup. No problem.
Most creamy soups start with a roux — thickened butter and flour to which broth is added little by little. That was how I made this soup. A large potato, roux and broth (thawed from the freezer) from the carcass of the roast duck we had two weeks ago.
Creamy potato soup
- Make the roux. Melt the 3 tbsps. of butter in a thick-bottomed pan. Add the flour all at once, stirring until smooth. Cook for about five minutes over medium heat, stirring often. Pour in the broth in a thin stream, stirring as you pour. Add the potatoes, season with salt and freshly ground pepper. Simmer for about 10 minutes.
- Ladle the soup into bowls. Top each bowl with a teaspoonful of butter and some cream. Serve the creamy potato soup at once.
- On the table...
- Slowly stir the butter and cream into the thick soup…
- … until only fine wisps of butter are visible. Enjoy the soup by itself or with crusty bread.