i never tried potato soup before but it looks good :)Recipe for a thick vegetarian potato soup?
This hearty potato chowder is my signature soup. I use chicken broth, but there are many decent vegetable broths that you can substitute:
5 medium baking potatoes
2 medium carrots, split, then thinly sliced
3 medium onions, cut into small dice
3 stalks celery, very thinly sliced (to avoid ';strings';)
3 cloves fresh garlic, minced
2 qts. vegetable broth
5 tomatoes, skinned, seeded, and diced
1/2 lb. mushrooms, thinly sliced (optional)
1 c. cream, half and half, or evaporated milk
freshly ground black pepper
fresh chopped parsley
Pour 6 c. vegetable broth into a large, heavy pot and set it on your kitchen counter. Wash the potatoes well, peel them if desired, then dice into bite-sized cubes, and place them directly into pot (this keeps the potatoes from discoloring). Add the carrots, onions, celery, and garlic. Add additional broth, if necessary, until veg. are covered. Cover the pot.
Bring soup up to a boil, then down to a simmer, stirring occasionally. After 20 minutes, stab the largest piece of potato you see with a sharp paring knife. If the potato cube slides off the knife easily, remove the pot from the heat. If not, continue to simmer, checking every 5 minutes, until it does.
Divide the soup into 2 equal batches and puree one of them with a blender or an immmersion mixer. Mix the two batches together. You should now have a chunky chowder.
Return the soup to the stove, stir in the tomatoes and mushrooms (if using) and simmer for another 10 minutes.
Before serving, stir in the cream and chopped parsley.
Serve this with crusty bread and a tossed green salad, and you've got yourself a swell meal!
Yield: 4-6 servingsRecipe for a thick vegetarian potato soup?
Potato Soup.
Ingredients6 to 8 large baking potatoes, peeled and cubed
1 medium sweet onion, as in Vidalia or Texas Sweets, chopped
2 carrots, chopped coarsely
3 celery ribs, chopped
1 tsp chopped garlic (in the jar from produce section of grocery store)
olive oil
chicken broth or water
salt and pepper
Mortons Nature's seasoning
2 8 oz cream cheese, softened
grated cheddar cheese,
bacon bits
green onion tops or chives, chopped
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Method
In a large stock pot, cover bottom of pan with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender. Add cubed potatoes and toss to coat. Cover entire veggie mix with chicken broth or water or a mixture of both. Add salt and pepper to taste or Nature's Seasoning to taste. Reduce heat and simmer until potatoes are fork tender. Remove from heat and strain veggies from broth. Return liquid to pot and using a whisk or hand mixer, whisk cream cheese into broth until smooth. Divide veggies in half and return half of the veggies to the broth and mix until smooth. The soup should be a thick chowder like consistency now, very creamy. Return the remaining half of veggies to pot and reheat to serve. Serve topped with grated cheddar cheese, bacon bits and green onion tops or chives, if desired.
Notes: This is my favorite fall and winter soup. This sounds like it is time consuming but it isn't. It keeps well in a crock pot for serving over a period of time. I have used the 1/3 less fat cream cheese and reduced sodium, fat free chicken broth to take it to a healthier level. You can also leave out the carrots for a more ';white'; appearance. Enjoy!
Number of Servings: 6-8
Obviously, you can sub vegetable boullion cubes for chicken boullion.....
Potato Soup
5 medium potatoes, peeled and diced
1 small onion, chopped
1 stalk celery, chopped
2 teaspoons celery salt
1 teaspoon seasoned salt
1 teaspoon dried whole basil
1/4 teaspoon pepper
2 tablespoons parsley flakes
2 chicken-flavored bouillon cubes
4 cups water
4 slices bacon
2 tablespoons all-purpose flour
1 1/2 cups milk
Combine first 10 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Cook bacon in a large skillet until crisp; remove bacon, reserving 3
tablespoons drippings in skillet. Crumble bacon and set aside.
Add flour to drippings in skillet; stir until smooth. Cook 2 minute,
stirring constantly. Gradually add milk; cook oven medium heat, stirring
constantly until thickened and bubbly. Gradually stir milk mixture into
potato mixture. Simmer, uncovered, 15 minutes. Sprinkle bacon on top of soup in bowls..... yummy! Yield: 2 quarts.
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Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
2 (10 戮 oz) cans Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1陆 tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Serves: 8
How strict of a vegetarian are you? If you eat dairy products, I can help. I had a similar question about clam chowder. The East Coast makes an outstanding chowder, and I had the opportunity to talk to a cook from there. She said they use whole milk with some half and half or cream added. After they peel the potatoes, they cut some very thin slices off before they dice the spuds. When they begin the cooking process, they add the slices of potatoes, which will break down into natural starch. This thickens the chowder. And it tastes so much better than chowders that were thickened with corn starch.
Just a hint. If you need more help with a recipe, email me.
Potatoe soup is very good if it is made right. Don't buy it at the store though if you are a stict veggie bc alot of brands have chicken broth or beef broth in them. Here is a site for you to check out:
http://www.cok.net/lit/recipes/soups.php
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