Sunday, May 13, 2012

Creamy Vegetable and Potato Soup

This soup is quick and easy, using ingredients that are usually always on hand.  Feeds 6-8 people.


  • Six medium potatoes, cleaned well but not peeled
  • Chopped veggies: 1 head broccoli/cauliflower/three leeks/three medium turnips/half of a large swede (or a combination of all or some!)
  • 2 onions, chopped
  • 3 cloves garlic, crushed
Stir all veggies in a bit of olive oil, in a large soup pot.  Splash in some water and cover, cooking for about five minutes or so, until the veg are beginning to soften. 

Remove lid and add:
  •  1 TBS of dried basil (or a few handfuls of fresh)
  •  two bay leaves 
  • 1-2 tsp of freshly ground black pepper 
  • pint of vegetable stock 
  • pint or so of water 
Cover again and cook for half an hour, or until all vegetables are soft and melting.  Remove lid and take out bay leaves, setting aside.  Puree with a hand blender until smooth.  Add milk until you attain the texture you want: more for thinner soup, less for thicker soup. Throw the bay leaves back into the soup and heat to a low simmer.  

Right before serving, stir in half a cup [or more; your preference] of grated mature [strong] cheddar cheese.  

The most amazing, yummiest meal ever when eaten with crunchy cold carrot sticks and sourdough rye toast!  

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