I have never been a big fan of soup, but there are a few I really enjoy, and this is one of them. There is a little restaurant in Issaquah within a historic grouping of stores called Gilman Village. I have been eating there on and off since I moved here in 1989. KCTS, our local PBS station, was putting together a new cookbook with recipes from dining establishments recommended by readers. I recommended this and hence, it was featured in the cookbook...and rightly so! The Boarding House also features an apple crisp that is "to die for" as my sister Pam would say...and it will be on this blog shortly. The topping is magnificent, and has an ingredient you would never guess! But, back to the star of this show, the soup. I have been making this for about 20 years. It's definitely not one of your low cal/low fat soups, but I "have" adjusted it from the original recipe so the cream can be half and half and the whole milk can be 2%. If you want to use heavy cream and whole milk, go for it! This soup is "fabulous", as my dear brother-in-law, Steve, would say, especially at this time of year when the weather starts turning cooler, or on a blustery winter day. When I made this recipe and gave it to a good friend of mine who had never had it, he called me and just started in with OMG and other comments that were rather vague...then he went on to praise this soup to the hilt...he had never had anything this good, ever...whew! I do hope you try it...I absolutely love this soup!
P.S. This recipe is dedicated to Deon, and Don...
2/3 lbs butter (roughly 11 oz), plus 2 tbsp 2 cups flour
2/3 cup chicken base paste 2 2/3 cups 2% milk
1 2/3 cups onion, diced 1 2/3 cups celery, diced
11 cups potatoes, peeled and diced 1/3 cup dill weed
1 1/3 cups heavy cream, or half and half 1/4 tsp white pepper
1 tsp salt half and half
cheddar cheese, shredded
To make a roux, melt butter on low heat, then whisk in flour. Add chicken base slowly, continuing to whisk. Stir in milk. Continue to cook and stir until the roux achieves a gravy consistency, (see below). Cool before adding to the soup. Saute the onions and celery in 2 tbsp butter until translucent. Boil potatoes until almost cooked through, then drain. In a large pot, combine the celery/onion mixture, potatoes, roux, cream, dill and spices. Cook over medium heat for 30-40 minutes. Thin with half and half to the get the consistency you want. Top individual servings with shredded cheddar cheese. Bon appetit!