Monday, September 14, 2009

Potato Soup

On rainy days like today, this soup is awesome! Serve it with rolls or some bread and it's the perfect cold weather meal. I add tons of extra veggies, and when the soup is blended you won't even notice them. It's a good way to get kids to eat vegetables without knowing they are there.

Awesome Potato Soup (Huge batch for leftovers)

10 potatoes, diced
2 onions, diced
4-5 carrots, diced
5-6 stalks celery, diced
6 bullion cubes (I use vegetable flavored)
1 palmful of parsley flakes
3 cloves of garlic, minced
1/2 cube of butter
1/2 cup - 1 cup heavy cream (this depends on how much soup you are making. If you make a tiny batch, just use a very small amount)
6 or so cups of water (eye ball this...this will depend on how many vegetables you add)
Salt and pepper
Cayenne pepper (Optional, but I like mine with a bit of a kick in it)

Add about 1 cup of diced ham when cooking the vegetables or 1/2 pound of browned hamburgers. Also really good with fresh corn cut off the cob or 1 or 2 cans of corn. Adding corn makes it more like a potato corn chowder! Yum!!
Also very good topped with cheese!

Put all the diced vegetables into a big pot, add bay leaves, parsley, salt, pepper, cayenne (if wanted), garlic and bullion cubes. Cover vegetables with water until they are just barely covered. Cover and bring to a boil. Boil about 15 minutes or until vegetables are tender.
Add butter and heavy cream. (You only need a little bit of the cream. Blending it all together will help make it creamy) Remove from heat.

Put half or more of the soup in the blender and blend to puree it. Add back to the pot and stir it in. This will make it creamy but leave some chunks from the vegetables as well.

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