Basic Potato Soup With 4 Variations |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Four Variations: Potato and Roasted Garlic Soup: Add 1 head of Roasted Garlic Potato and Watercress Soup: Prepare Basic Potato Soup without garlic. When it is ready to be rewarmed, add 1 bunch of chopped watercress. Read more . Allow the soup to warm with the watercress for 10 minutes to allow flavors to meld. Potato and Leek Soup: Replace 1 onion with 1 large or 2 medium leeks, white parts only. Wash the leeks well, cut into halves lengthwise, and cut into 1/4 inch slices. Saute the leeks with the garlic and onion and proceed as the recipe directs. Ingredients:
2 tablespoons oil |
2 med. onion, diced |
1 teaspoon garlic, minced |
3 1/2 lbs. potatoes, peeled and diced into 1 inch cubes |
1 1/2 teaspoons salt, 1 |
4 cups full bodied soymilk |
Directions:
1. In a large soup pot over medium heat, heat the oil.
2. Add the onions and garlic and saute until the onions are translucent. Do not brown.
3. Add the potatoes, salt, and enough cold water to cover by 3 inches.
4. Raise the heat to high and bring the soup to a boil.
5. Lower to a simmer and cook until the potatoes are quite soft.
6. Drain the vegetables, reserving the liquid, and mash them, adding the soymilk and the reserved cooking water.
7. Puree the vegetables. Add more water or soymilk as desired.
8. Return the soup to the stove and warm before serving
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