Friday, November 09, 2007

Meatless Potato Soup

I saw on a friend's blog a great recipe for Potato Soup. My problem was I didn't have any bacon on hand. But it sure made me hungry for some. So I looked at a few recipes online and tried the one below. It was delicious and looked great too when added a dash of paprika and shredded cheese before serving.

I don't know for sure how much it serves but we ate it two nights in a row (and most of y'all know how we eat!) and I froze the rest (which should be enough for two more servings).

Meatless Potato Soup

Ingredients:

2 onions diced
6-8 potatoes, washed, peeled, and in big chunks
Butter (maybe 3-5 tablespoons)
2-5 cloves garlic, minced (I added 3)
Thyme (maybe a tablespoon)
Basil (maybe tablespoon and a half)
Oregano (maybe a tablespoon)

2 boullion cubes
¼ cup to ½ cup Shredded cheddar
¼ cup to ½ cup Parmesan cheese
4-6 cups water (enough to cover the potatoes)
2-2.5 cups milk
¼ flour
Salt & pepper

Optional Ingredients: (would suggest to add before adding water and cheeses if raw)
Leeks, Tomatoes, Carrots, Broccoli, etc.


Directions:

Sauté onions in a little butter until they are very fragrant and browning. Add potato chunks and a bit more butter, if needed. Cook about 7 or so minutes and then add fresh garlic, thyme, basil, bouillon cubes, and oregano making sure to crush spices as you add them. Cook about 5 minutes more making sure potatoes are tender.

Add water and cheeses. Simmer till it’s almost time to serve.

About 10 minutes before you serve the soup, mix the milk and flour together until flour dissolves. Add flour mixture to soup and cook ~5-7 minutes till thickened.

Garnish with a dash of paprika and a bit more shredded cheese.

2 comments:

andrea_jennine said...

Mmmm, sounds tasty!

Waitsfam said...

We like this recipe, too:

Potato Soup

1 stick butter
10 oz. evaporated milk
¼ cup onion, chopped
4-6 med. potatoes, baked or microwaved
½ cup flour
Crumbled bacon
2 cans (14.5 oz.) chicken broth Shredded cheddar

Melt butter in large pan over medium heat. Add onion; cook, stirring occasionally for
about 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated
milk.

Scoop potato pulp from 2-3 potatoes; mash. Add pulp to broth mixture. Cook over
medium heat, stirring occasionally, until mixture just comes to a boil.

Dice remaining potatoes and add to soup. Heat thoroughly.

Spoon into bowls and sprinkle with toppings.