Sunday, February 22, 2015

Potato Soup

What's a better way to use up leftover potatoes than making a big pot of potato soup?  It's pure comfort food.  It works as a stand alone meal, or you could serve it as a first course or as part of a soup and sandwich or soup and salad combo.  Top with your favorite mix ins, such as chives, shredded cheese and crumbled bacon.

See my note below the recipe for a simple tip about how to easily add festive color to your soup.  Enjoy!
Potato Soup
Makes 8-10 servings.

64oz potatoes, chopped into cubes
18g no-sodium chicken bouillon
12oz sour cream
1 tbsp tex-joy
8oz chopped onions
3c (24oz) water
1/2 tsp salt
1/2 tsp pepper
2 caps of liquid smoke
1 tbsp of shredded cheddar cheese (per serving)

In a large pot, boil cubed potatoes until tender. 
Saute chopped onions in a separate pan.
Drain potatoes.
Add all other ingredients to the potatoes. 
Mix with an immersion blender.

mixed with carrots

mixed with peas
Note: For a little extra fun, you can add some color to your soup by mixing in a little of one of your favorite veggies.  For example, I mixed in some peas to make the soup green, which would be perfect for Saint Patrick's Day, and to make the soup a pretty peachy color, I mixed in some pureed carrots.  Just add however much you want to make the soup the color you want.   My grandmother shared this easy trick with me, and it works for mashed potatoes too!

Happy eating!