Grateful Grits

As I stir in my kitchen, with the aroma of autumn swirling around me, I can’t help but think about the comforting embrace of a hearty bowl of soup. There’s something magical about the moment the seasons begin to shift, and I awaken to a crispier morning than usual. It’s as if nature herself whispers, “It’s soup season,” and my family’s unanimous favorite, potato soup, comes to mind. This delightful concoction not only warms our souls but also fills our bellies with its creamy richness. What makes it even more appealing is its simplicity – a dish that’s as easy to whip up as it is satisfying to devour. Plus, the fact that it’s a one-pot wonder brings an added bonus: minimal cleanup. So, join me on this culinary journey through the world of Grateful Grits, where we savor the flavors of fall, one delicious bowl at a time.

In the realm of culinary wonders, many of my cherished recipes begin with what the French so elegantly term as “Mirepoix.” This mouthwatering trio, consisting of one part celery, one part carrot, and two parts onion, diced and sautéed in the loving embrace of butter, forms the aromatic foundation of my potato soup. And to elevate this symphony of flavors, I always invite garlic to the party, for its innate ability to infuse depth and character into any dish. The harmonious union of these ingredients imparts a savory and earthy essence that dances on the palate.

Now, let’s get cooking! In a generously deep saucepan or Dutch oven, melt your butter over medium heat. We need ample space, as we’ll soon be welcoming nearly six cups of liquid and our veggie friends to the mix. Once the butter has gracefully melted, in go the carrots, celery, and onions. Sauté them until they turn soft and translucent, and don’t forget to sprinkle a pinch of salt and pepper throughout this flavorful journey. Now, it’s garlic’s time to shine – toss it in and sauté for another minute or two.

Lower the heat to medium-low and introduce the flour, whisking it into the vegetable medley until it transforms into a golden delight. This alchemical process takes a few minutes but is well worth the effort. Now, pour in the chicken broth (or vegetable broth for our vegetarian friends) and give the pan a good scrape to release all the flour’s magic. Then, the beer and milk join the party. Carefully nestle the potatoes into the mix, bringing it all to a boil before reducing to a gentle simmer for twenty to thirty minutes. The potatoes are ready when they tenderly slip off a fork.

With your culinary masterpiece now simmering with anticipation, remove it from the heat and embark on the journey to velvety perfection. I prefer the company of an immersion blender for this task, but a hand mixer or a stand-up blender works just as well – choose your kitchen ally wisely. Once your soup has achieved a harmonious smoothness, season it to taste with salt, pepper, Worcestershire sauce, and a dash of hot sauce. Then, usher in the cheddar cheese and allow it to melt into the embrace of your creation.

Throughout my culinary journey with this beloved potato soup, I’ve embarked on numerous beer escapades in search of that perfect pairing. It’s been a delightful experiment that has left me with some valuable insights. While the possibilities are vast, I’ve discovered that Amber beers reign supreme when it comes to harmonizing with the soup’s rich and savory notes. The robust depth of Amber varieties complements the dish’s hearty character, adding an extra layer of warmth and complexity. As for Stouts, they might just sneak into the ring as a worthy contender, lending their bold presence to the ensemble. However, I must admit that Lagers, with their crisp and light disposition, seem to steer clear of this flavorful equation. If you’re feeling adventurous in the beer department, I encourage you to embark on your own taste expedition, exploring different brews to uncover your personal preference. After all, the joy of culinary creativity lies not only in the recipe but also in the delightful journey of discovery. Cheers to finding the perfect beer to elevate your potato soup experience!

Stir and savor; tasting is an art form not to be underestimated. I recently swapped salted butter for unsalted in my culinary escapades, and the importance of tasting before serving took on a whole new dimension. Once you’ve perfected the flavor symphony, ladle your creation into awaiting bowls. The final flourish comes with a garnish of crispy bacon, and for your guests, the option to personalize their experience with extra cheese, chives, or a dollop of sour cream.

So, dear culinary adventurer, let the aromatic melodies of Grateful Grits serenade your senses, and savor every spoonful of this potato soup. Enjoy!

Loaded Potato Soup

Ingredients:

4 Tbsp. Butter                                

1 Onion chopped

2 Carrots diced                               

2 ribs of Celery diced

1 Tbsp Garlic minced                    

¼ cup of Flour

Salt and Pepper                            

  3 cups of Chicken Stock (or Vegetarian Stock)

1 Cup of Milk                                  

1 Fat Tire (beer preferably amber)

3 Russet Potatoes chopped and peeled

1 Cups of Cheddar Cheese          

Worcestershire sauce                 

  Bacon for garnishing

Directions:

1. Melt the butter in a large saucepan over medium heat. Add the carrots, celery and onions, and cook until the vegetables begin to soften. Add the garlic and cook another minute or two. Seasoning with salt and pepper throughout the cooking process.                                     (4 Tbsp. Butter, 2 carrots, 2 stalks of celery, 1 onion, 1 tsp. garlic)
2. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.                    (1/4 cup of flour, 1 cup of milk, 3 cups of stock, 1 beer)
3. Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth.
4.  Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper.
5. Separate into bowls and top with bacon. Serve with bread or crackers.