Thursday, November 21, 2013

Recipe: Hot Potato Soup

Welcome to the 2013 Fall & Winter Soup Contest!
The soup can easily be veganized-- which is what Mr. Big Food did. He also sauteed up some red hot sausages to add-in, and served the soup with your choice of sour cream, vegan sour cream, milk, or almond milk. 

Serves 8 

2 C onion, chopped 
1 C celery, chopped 
1 quart red potatoes, peeled and sliced 
1 clove garlic, minced 
½ stick butter 
2 C chicken stock, plus more, or use veggie stock for a vegetarian/vegan soup (preferably homemade—see recipes in Basics section) 
Milk, soy milk, almond milk 
Sour cream 

Sauté onions, celery, and garlic in butter until limp, add 2 C chicken stock, then add potatoes and enough additional stock to barely cover potatoes. Cook covered until potatoes are tender. “This can be pureed in a blender if you want it smooth or mashed with a potato masher. Add half milk and half sour cream, or all milk, until the right consistency for soup.”

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