My former supervisor Pat Mac passed this scrumptious soup recipe on to me. A food connoisseur like myself, he frequently came to work boasting about the “best meal” he made the night before and more often than not proceeded to elicit my hunger by describing in detail how he prepared each dish. It was a morning ritual. This soup interested me as I had tried to concoct my own potato soup recipes with haphazard success. I remember I jotted each ingredient on a cocktail napkin, which I still have hidden away in my recipe book today. Now I make it frequently for my family, especially on cool days. It's super easy and inexpensive. This recipe appears to be the only dish I make in which both my children ask for seconds or thirds and then proceed to lick their bowls clean.
Serving Size: 4-5 bellies.
12 oz. veggie broth
6-7 large Idaho potatoes peeled and cubed (type depends on preference, Russet are the least expensive)
2 tablespoons olive oil
2 tablespoons butter (optional)
1 yellow onion skinned and chopped in ½ slices
4 cloves garlic, minced
2-3 fresh celery, sliced
1-2 carrot, diced
16 oz heavy whipping cream (or a milk substitute for vegans)
Salt and pepper to taste
• In large stockpot bring veggie broth and potatoes to boil. Cover, turn to low heat and simmer 30 minutes stirring frequently to keep potatoes from sticking.
• Once potatoes have simmered 15 minutes heat oil and butter in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add celery & carrots to the onions & garlic and sauté an additional 2 minutes.
• Add sautéed veggies to potatoes in stockpot and stir. Continue simmering about 10 minutes.
• Turn stockpot heat up slightly to medium low and slowly mix in the cream.
• Cook 5 minutes stirring constantly in a figure 8 pattern to keep from scorching the cream.
• Add salt and pepper and other preferred spices.
• Serve while hot. For an added yum factor, serve with a rolls, biscuits or Italian bread.
• Voila, FEED!
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