Skip to main content

Featured

Hipster Hippo don't care about no snow.

via Instagram http://ift.tt/2iSOLti

Meatless Monday - Potato Soup

So many potato soup recipes call for bacon.  You could make that recipe with fakon (fake bacon) or you can make a delicious potato soup without a meat or meat substitute.  This recipe is so good you won't miss the meat.
Yukon Gold and garlic soup
Potato Soup
  • 8-12 cloves of garlic, peeled
  • 2 tsps extra virgin olive oil
  • 1/2 tbls unsalted butter
  • 1 onion, peeled and diced
  • 2 carrots, peeled and chopped
  • 3 1/2 c vegetable stock or broth
  • 2 c water
  • 2 lbs Yukon Gold potatoes, lightly peeled and diced
  • 1 tsp herbs de Provence
  • 1/2 c milk
  • 1 tsp kosher (sea) salt
  • 1/2 tsp ground pepper
  • Fresh parsley, chopped for garnish if desired
Place garlic in the center of a 12" square of aluminum foil or a garlic roaster, drizzle 1 tsp of the olive oil over them then toss to coat. Wrap the foil around the cloves then roast in the oven at 375 until tender, about 1 hour. This step may be done up to 5 days ahead of time if you keep the roasted garlic refrigerated.

Heat remaining olive oil with butter in a large (4 quart) sauce pan over medium heat.  Add the onion and carrot.  Reduce heat to low, cover and cook for 8 to 10 minutes until the vegetables are soft but not brown.  Add the stock, water, potatoes, herbs de Provence, and roasted garlic.  Raise heat and bring to a boil then reduce the heat to medium-low to simmer.  Cover the pot loosely and simmer for 20 minutes.  Turn off the heat and let the soup sit for a few minutes.

Using a blender or food processer, blend the ingredients until smooth.  Add the milk, salt and pepper then mix again.  Serve hot but do not reboil. Garnish with fresh parsley.

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. Yum, but I especially like that bowl it's in!

    ReplyDelete
    Replies
    1. Thanks Tracey, that's a tea bowl that Tom White gave to me when I took his workshop at Penland. It makes a great soup bowl.

      Delete
  2. Oh this sound delicious and I have some herbs de provence in the cabinet itching to be used. I tried the gold potatoes as french fries and they weren't good but they were delcious baked so I am assuming they'd be good in soup too.

    ReplyDelete
    Replies
    1. Yes Linda, they are terrific in the soup.

      Delete
  3. sounds delicious... and I agree with Tracey about the bowl. I like Tom's work a lot. He is at the League of NH Craftsmen show each year and I am always wishing I could afford one of his butter dishes that look like houses & churches.

    ReplyDelete
    Replies
    1. Tom makes some great pots, they really rock. I wish I could afford more of his work too, and the trip up north to get it.

      Delete
  4. I love winter soups- this one sounds great.

    ReplyDelete

Post a Comment

Popular Posts