Hearty Potato Soup

Who doesn’t like a nice hearty soup? I decided to make this soup after seeing it in this month’s issue of Cooking Light. I just so happened to have all the ingredients already in my kitchen so it was a quick and easy prep. With a few small alterations this recipe was great for my lactose intolerant (it has sour cream and cheese – deal with it) & vegetarian home. The whole thing takes about 30 minutes to prepare. This recipe yields 4 servings (perfect for dinner with enough left over for lunch the next day for two!)


As a bit of a side note – for anyone who regularly cooks vegetarian food it’s important to have a good vegetable stock on hand. I’m ALWAYS buying this stuff. It’s one of those things that isn’t always  at my grocery store so when I find it, I buy it. I prefer the Korr’s condensed stock for a few reasons but mainly it’s better than bouillon and takes up less room than an uncondensed variety.

Ingredients
5 red potatoes
2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 cups vegetable broth
2 tablespoons of corn starch
3 tablespoons all-purpose flour
2 cups (lactose free) milk
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
2 sliced green onions

Preparation
1. Place cubed potatoes into a saucepan. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, until a fork can easily be poked through them

2. In a stock pot sauté the onion. After the onions have been cooked add the broth.

3. Dissolve the flour and corn starch in 1 cup of milk; add the mixture to the stock pot along with the rest of the milk. Bring to a boil; stir often for about a minute.

4. If you have an immersion blender, lightly blend the broth mixture at this time to smooth the onions. This will also help dissolve any clumps from the flour or corn starch.

5. Add the cooked potatoes, salt, and pepper and simmer for about a minute. Coarsely mash the potatoes into the soup. Stir in the sour cream. Top with cheese and green onions. Enjoy!

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