Emberland Potato Soup

This hearty potato soup is a cherished staple dish in the eastern regions of Emberland. Traditionally made with purple potatoes, the soup can be made with any variety of potatoes, allowing for personal preference and local availability. Over the years, this beloved recipe has transcended borders, becoming a foundational recipe for many soup variations worldwide.
While countless adaptations have surfaced, each introducing unique ingredients and flavor profiles, the original recipe has been lost to time for many years. Recently, however, this long-lost recipe has been rediscovered. Despite its widespread popularity, the precise origins of this dish remain a mystery.

Directions

1. In a large kettle, cook potatoes, carrots, cauliflower, and celery in the broth until tender.
2. Drain, reserving the liquid, and setting the vegetables aside.
3. In the same kettle, saute onion in butter until soft.
4. Stir in flour, salt, and pepper; gradually add milk, stirring constantly until thickened.
5. Gently stir in cooked vegetables. Add 1 cup of reserved broth at a time, until the soup is the desired consistency.
6. Cook bacon strips and crumble them on top before serving, or add them all to the soup.

History

The recipe has been known for more than several centuries, but the true origins have been lost to time. Over time, countless variations have emerged, evolving into distinctive regional dishes that reflect local ingredients and culinary traditions. At its core, the original recipe was a straightforward potato soup, distinguished by a few select enhancements that elevated its flavor profile. Remarkably, it is these foundational elements of the recipe that have endured.
The rediscovery of the recipe is said to have taken place in the eastern region of Emberland. While the precise origin of the dish is still debated, there is a compelling case for its eastern Emberlandian roots. Notably, the recipe references the use of purple potatoes, a crop that is grown abundantly in the region. This connection to the local agriculture provides strong evidence supporting the idea that Emberland is the birthplace of this dish.

Yield

8-10 servings
(about 2½ quarts (10 cups))

Time

Medium

Item type

Consumable, Food / Drink

Origin

Emberland

Ingredients

6 medium potatoes, peeled and cubed

2 carrots, diced

6 celery stalks, diced

Cauliflower, diced

2 quarts (8 cups) vegetable broth (or any broth)

1 onion, chopped

6 tbsp butter

6 tbsp all-purpose flour

1 tsp salt

½ tbsp pepper

1½ cups milk

Bacon, crumbled; for garnish (optional)

March Prompt Badge by CoolG

Trivia

This recipe was based on an actual recipe with Nulcheck's mom's alterations. (Broth instead of water; added cauliflower and crumbled bacon)

---

March Prompt Badge by CoolG

Entry for 12in12 March Challenge: Food by H.B. Bacon and Imagica