Cookbook challenge

 As I was looking for my pea soup recipe to use up my leftover Easter ham, I came across this recipe that I’ve been sitting on for some time now. Since I happened to have some potatoes that I had no plans for I thought I’d give this a shot instead. 

Recipe taken from Baking Magic

Note: It says 30 minutes, but plan for an hour. Recipes are written by people who already know how to make it, not people trying to figure it out for the first time. 

Substitutions: 

Potatoes - I had fingerlings, so I used those. Unpeeled (ever try to peel a fingerling potato?).
Celery / Onion - I rarely have these handy. I used Penzies Celery Flakes (about 1/2 teaspoon) and Granulated Air-Dried Shallots (about 1/4 teaspoon).
Broth - I use homemade, which has considerably stronger flavour than store bought. For cream soups I cut it 50% with water to keep it from overpowering the other ingredients.
Milk - I only had coffee cream, so I cut it 25% with water (result is roughly equivalent to whole milk).

Results:

Overall a very good soup. Definitely stick with russets - they’re just much better potatoes for soups. If you typically shy away from recipes where you have to make a roux, just remember to stick with a medium heat and keep wisking, and you’ll be fine.

Enjoy  =]