This heartwarming recipe for “Cellar Soup” carries the essence of simpler times, resourcefulness, and family warmth. Originating from the Canadian plains during the Great Depression, it’s a hearty potato-based soup that highlights the resilience and ingenuity of families like your dad’s. Here’s a modern version of this beloved classic:
Cellar Soup (Old-Fashioned Potato Soup)
Ingredients:
- 8 cups diced potatoes
- 1 cup finely diced onion
- 1 cup grated carrot
- 1/4 cup butter
- Salt and pepper to taste
- Water (enough to cover the potatoes)
- Optional: 1-2 cups milk and shredded cheese
Instructions:
- Cook the Onion: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until tender and fragrant.
- Add Vegetables: Stir in the diced potatoes and grated carrot. Season generously with salt and pepper.
- Simmer: Pour in enough water to just cover the vegetables. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes, or until the potatoes are tender.
- Mash to Thicken: Using a potato masher, mash some of the cooked potatoes directly in the pot to thicken the soup, leaving some chunks for texture.
- Optional Additions: If milk or cheese is available, stir it in at the end for a creamier, richer flavor.
- Serve: Ladle into bowls and enjoy warm, imagining the cozy spirit of your dad’s childhood kitchen.
FAQs for Cellar Soup
1. Can I use a different vegetable instead of carrots?
Yes! You can substitute carrots with celery, parsnips, or even turnips for a slight flavor variation.
2. Can this soup be made dairy-free?
Absolutely! Simply skip the milk and cheese at the end or use plant-based alternatives like almond or oat milk.
3. Can I use broth instead of water?
Yes, using chicken or vegetable broth instead of water adds extra flavor to the soup.
4. How can I make it thicker?
Aside from mashing the potatoes, you can stir in a slurry of cornstarch and water or blend a portion of the soup.
5. Can I add meat to this soup?
Definitely! Adding cooked bacon, diced ham, or shredded chicken can make the soup heartier.
6. How long does this soup last in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
7. Can I freeze this soup?
Yes, but if you’ve added milk or cheese, note that they may separate upon thawing. Freeze before adding dairy, then stir it in when reheating.
8. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will give the soup a sweeter, slightly different flavor profile.
9. How do I make it more flavorful?
Add herbs like thyme, parsley, or bay leaves during cooking. You can also add garlic or sautéed leeks for depth.
10. Can I make this in a slow cooker?
Yes! Combine all ingredients (except milk and cheese) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Mash and stir in dairy at the end.
This recipe is more than just soup—it’s a comforting connection to history and a celebration of simple, wholesome ingredients. Perfect for chilly days!