About 3 pounds of potatoes, peeled and cut into 1/4 inch dices
I bundle celery, chopped finely
3 onions, chopped finely
2-3 cloves of garlic, finely minced
1 cup butter
Saute all of these vegetables in the butter until the onions and potatoes are clear. This will take about ten minutes. Add:
3 quarts chicken stock or water
Salt to taste(about 1 Tablespoon)
1/2 teaspoon Thyme
1 teaspoon ground black pepper
Cook until potatoes are soft, about ten minutes. Add:
2 pounds whitefish (I used tilapia) cut into pieces about 1/2 inch square
Cook until fish is done, about 5 minutes. Add
1 pint half and half
1 cup cold milk with 1/4 cup flour mixed in until lumps disappear.
Bring to a simmer and cook until the flour has thickened the soup.
Check seasonings. I also added two pinches of hot red pepper, it really brightened up the soup.
Use a big pot. Stir often to prevent burning. The fat from the butter, half and half or cream is really yummy, but can be reduced somewhat. A cup or two of fresh or frozen corn can be added if you like that. Serve this to a crowd and they will consume it rapidly. Alterations to the amounts can be made, this is not a precise recipe and can be tailored for your family’s tastes. The flour can be omitted if you want a thinner soup, it is good both ways.