Potato Soup
I don’t know about you - but it’s soup weather all year long. It can be 115 degrees out there and you’ll find me inside eating a bowl of soup. This is a great recipe to add some hidden veggies for those kids who don’t get enough. Add those carrots and spinach. Add some zucchini or whatever you prefer. Use your immersion blender to puree the soup and your veggie haters will never know they’re in there.
INGREDIENTS
3 medium potatoes diced
1/2 onion diced
1 tbsp diced garlic
1-2 carrots diced
6 cups vegetable broth
1/2 tsp thyme
Salt and pepper to taste (or SPG - Salt, Pepper Garlic Seasoning from Epicure)
STEPS
Sauté onion and carrot until softened. Add garlic and sauté about a minute.
Add vegetable broth, potatoes, thyme, salt & pepper. Bring to a boil. Then, simmer about 15 minutes.
When the potatoes are tender use an immersion blender to blend some of the soup for thickness. (or you could continue with the immersion blender for a delicious pureed soup)
Taste and add more salt & pepper if needed
Toppings
Sour cream
Better than bacon bits
Shredded cheese
(I keep it vegan and use vegan options - you do you BooBoo 😉)
NOTE: This recipe can be made as a puree or partially pureed for thickness while keeping some of your potatoes in bite size pieces.
