"Soupe Du Jour-Du Jour" (Aka Grandma Jacobs' Potato

Name: "Soupe Du Jour-Du Jour" (Aka Grandma Jacobs' Potato Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A large pot of cold water (a 5-quart dutch oven); 4 large Idaho (russet) potatoes; 2 ribs celery, coarsely chopped; 2 carrots, coarsely chopped; 1 small onion, chopped; 1 medium-large onion, peeled, stuck with 2 cloves and poked through with a knife; Sea salt and freshly ground white pepper; 1 dried (green) bay leaf; 1/2 cup unbleached flour (2 ounces); 1 stick unsalted butter (4 ounces)

Servings: persons

1
["Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.", "In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.", "Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving.", "Serve with (Jewish style) rye bread and good butter, and a tossed green salad.", "Teacher's Tip: I've been known to gussy this soup up by adding a pound of bay scallops or Maine shrimp about 2 minutes before serving; or slice some garlicky sausage into the soup and allow to heat through - or BOTH. Then, of course, this soup won't be ""dirt cheap!"""]

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: A large pot of cold water (a 5-quart dutch oven), 4 large Idaho (russet) potatoes, 2 ribs celery, coarsely chopped, 2 carrots, coarsely chopped, and more.

Yes, "Soupe Du Jour-Du Jour" (Aka Grandma Jacobs' Potato Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Soupe Du Jour-Du Jour" (Aka Grandma Jacobs' Potato Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions