Potato Soup
bag of red potatoes
skim milk or almond/soy milk
butter/marg.
bundle of green onions-chopped
cup of carrots-sliced
1/2-cup of celery-quartered
garlic powder
rosemary
parsley
salt/pepper to taste
Optional: sour cream, cheddar cheese, bacon bits or sausage (quartered) All of these are very good added into this soup! Or you can follow the recipe above for a dairy free (using soy/almond) and vegan friendly bowl of soup! :)
- Clean, peel, and dice your potatoes. Boil the potatoes in water. Leave some potatoes out to throw in at the last minute if you like your soup hearty/chunky.
- drain the potatoes, mash them up, add your butter and milk, stirring until you get it the consistency that you want.
- Add carrots, celery, and spices.
- Bring soup to a boil.
- Stir, turn down heat to low, put your lid on and let simmer for about 30-45 minutes or just long enough for carrots to become tender and spices to cook in.
- If you want to add in cheese and sour cream, do so right before adding in veggies. Or you can also top your bowl off with these instead!
I always serve this with a delicious fresh spinach salad and some warm, toasted and buttered bread such as rosemary potato or a hearty grain.
Enjoy!
my people have been beggin for soup over here too- tonite I'm trying a new one- a roasted vegetable with red wine. still, you can't beat potato soup for comfort food! sounds delish. oh, does the soymilk/almond milk affect the flavor or consistency? I've not tried them in soups before. (I'm not anonymous, I'm Sunny)
ReplyDeleteohhhh, your soup sounds delicious! You should post your recipe on here if you have time. I would love that!
ReplyDeleteIf you use plain soy and not the flavored, you really shouldn't be able to tell much if at all. Not sure about the almond milk. I have just started using that in recipes as well. I am cutting out dairy.....that's a little tricky! :0
After having this on Sunday I was hoping you would post this recipe!! Yay!
ReplyDelete