Potato soup

Potato soup

I regret to inform you that this is not your average bacon and cheddar-loaded potato soup. Did I lose you, already? I hope not, becuase I’d venture to say that this version is equally as tasty, if not better. I know some people think bacon is the greatest thing in existence – and I’m not just saying this becuase I don’t eat meat; I was never a bacon eater – but I think it’s silly to taint a perfectly healthy soup with one of the most unhealthy foods on the planet. Especially when it’s as delicious as this.
I made this soup while my body was riddled with pneumonia, which is proof of how ridiculously easy it is to prepare. It doesn’t require exact measurements, so if you add a few extra potatoes or want to leave out the broccoli, knock yourself out. This soup is healthy, filling and, in my opinion, one of the best things to eat when you’re feeling under the weather.
POTATO SOUP (GF)
8 c. filtered water
2 bullion cubes
3 garlic cloves
1/2 lb sweet potatoes
1 lb yukon gold potatoes
2 large carrots
4 celery stalks
2-3 broccoli crowns
1/2 small onion
Salt and pepper, to taste
In a large saucepan over medium high heat, bring the water to a boil. While you’re waiting for the water to boil, prepare all of the vegetables by chopping and peeling them (leave the garlic whole). This soup is going to be pureed, so size isn’t necessarily important. Once the water starts to boil, add the bouillon cubes and garlic cloves; cover and continue boiling until the cubes have dissolved. Add the potatoes, carrots, celery, broccoli and onion; cover and cook until the potatoes are tender, about 30-45 minutes. Transfer the vegetables, and 2-3 cups of the broth, to a high powered blender (or a food processor) and blend just until smooth; about 10-15 seconds, or 30-45 seconds for extra creamy soup, like this. If you desire a thinner soup, add additional broth. I like to reserve a few spoonfuls of vegetables to add to the soup, later.
Yield: 4-6 servings
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11 thoughts on “Potato soup

  1. OMG yum! This looks so warm and hearty and comforting. And I'm with you, I never liked bacon (even in pre-veg days) and don't understand why everyone is so obsessed with it. It's really gross.

  2. This so would taste even better with some bacon in it πŸ™‚ haha. For reals though, it looks delicious. My question however is why can't I get the picture of your V-Day brunch out of my head??? you have me daydreaming about waffles again… How are you feeling these days? That smoothie you were making seemed to have really worked, seeing that you are up and making food still despite the pneumonia. Glad to hear it πŸ™‚

  3. I really like how you plated and presented this bowl of soup! Few things are better than soup when you're ill. Get better soon! And I agree wholeheartedly about the whole bacon thing.

  4. Lovely photo! Mmm potato soup sounds perfect for a cold winter evening. Or just anytime. I love soup.I hear you. I don't get the thrill over bacon, either. Even the smell turns me off. Totally bleh.Get well soon!

  5. I agree with you too! I guess I can understand the appeal of a bacon and cheese topped potato, but if I want soup, then I want it to be a healthy soup where the vegetables are the stars! I like the combination of different types of potatoes in your recipe and looking at both pictures, I can't decide if I would like the chunky or smooth version better – both look delicious!

  6. I can't stop staring at the photo β€” the soup looks so inviting. I love the combination of ingredients, especially the yukon gold and sweet potatoes. I may make this for my dinner guests this weekend.

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