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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.

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

    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.

  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.

  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.

    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.

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


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