Potato Soup
When I was little, my mother use to make a version of Potato Soup that I greatly disliked. Don’t know why (although, I did not like much of my mom’s cooking as found a whole new world of food when I got out on my own!!) — I just didn’t like it.
Fast forward about 30 years, and potato soup is a regular around our house. It is simple to make and can easily be varied depending on the veggies you have on hand.
Here is my basic recipe:
- One onion, diced
- Couple stalks of celery, diced
- Couple carrots, diced
- 4-5 potatoes, chopped
- Vegetable broth or water
- seasonings
- Saute onions, celery and carrots in a large pot.
- Add chopped potatoes
- Cover with water or a mix of water and broth.
- Bring to a boil and simmer until the veggies are soft.
- Pour about half the mixture into the blender and blend until smooth. Pour back into the pot and add seasoning.
- Re-heat if necessary and serve.
You could easily add any leftover veggies you have on hand or substitute zucchini for the carrots. Mushrooms also add some wonderful flavor.
I received a post from Jule’s with another potato soup recipe that is a bit different than mine, but sounded just as good.
Here are here ingredients:
- Vegetable stock or water
- 8-10 medium-large potatoes (Russet or other white potatoes)
- ½ large head of cauliflower
- 3-4 carrots
- 4 thick stalks of celery
- 1 onion
- 1 Tbs. olive oil
- 3-4 sprigs fresh rosemary
- Salt and pepper, to taste
- Cayenne pepper, cumin or red pepper flakes, to taste, if you prefer spicier soup (optional)
Click here to check out the directions for Jules Vegan Potato Soup (she also has a link to a cornbread recipe that sounds equally as good!)
What are you having for supper tonight?
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