Friday, January 20, 2012

Two Potatoes, Three - Potato Soup Recipe

I made a warm, nourishing and creamy soup last night.  I used 2 potatoes in the recipe, but I think it would be better with 3. Despite using a whole jalapeno with seeds, the soup was not spicy (at least to me).

Heat 2 tbs oil, saute 1 med onion chopped; 4 chopped garlic cloves; 2 large carrots, thinly sliced; 1 large jalapeno, roughly chopped (I kept the seeds in), and one red bell pepper chopped until onions are softened.  Add 8 cups of vegetable stock (you need a full flavored stock here, do not substitute water). Bring to a simmer. Add 1 bay leaf (whole)  and 3 medium russet (Idaho) potatoes cut into large, bite-sized chunks (I didn't peel, but  you can if you want). Cover, keeping at simmer and cook for about 10 minutes until potatoes are somewhat tender, add 1-15 oz can of diced tomatoes with juice (fire roasted ones would be nice if you have). Simmer, covered for another 20 minutes until the potatoes are cooked through.  Using a blender (or better yet an immersion blender), puree about half of the mixture so it still has texture but is somewhat creamy.  Return to a simmer.  Add about 2-3 cups chopped greens (collard, kale, mustard, turnip, etc). Add 1 cup unflavored, non-dairy milk. (I used soy.) Stir well and cook until greens are tender and soup has the thickness you like. Taste. Season to taste with salt, pepper and smoked paprika and or hot sauce.  Remove bay leaf before serving.

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