Wednesday, January 15, 2014

Creamy Potato Soup

I can't believe how long it's been since I posted anything! In my defense, life picked up pace just before old style Nativity and has remained somewhat hectic since as I prepare to move. That plus the end of the Advent Fast has meant I haven't been so much cooking as slathering cream cheese on things and pouring eggnog ;-).

This is an adaptation of a lovely, simple fasting recipe from our friends at PETA. Trust me when I say that it tastes great with sour cream ;-). Some crumbled bacon would probably be a great addition as well! (Sorry, PETA!)

Creamy Potato Soup

2 tablespoons of margarine (vegan)
1 medium large onion (diced)
4 cloves of garlic (crushed/minced)
3 tablespoons of all-purpose flour
6 cups of water (reserve 2 tablespoons)
2 cups of plain coconut milk
3 teaspoons of Better Than Bouillon
1 or 2 bay leaves
Dill (to taste)
Parsley (to taste)
6 medium large potatoes (cubed)
1 tablespoon of cornstarch
6 medium carrots (sliced)
Pepper (to taste)
Salt (to taste)
Green onions (if desired)

1) Lord, bless!
2) Saute the onion until it starts to become translucent, then add the garlic and cook for another couple of minutes.
3) Add the flour, a tablespoon at a time, while stirring to avoid lumps.
4) Once the flour has been thoroughly combined, add the water, coconut milk, bouillon, and herbs and bring the pot to a boil over medium-high heat, stirring occasionally.
5) Once the pot has come to a boil add the potatoes, cover, turn the heat down to medium-low, and let it simmer until the potatoes are tender (about 15 minutes).
6) Using an immersion blender puree the soup, briefly if some chunkiness is desired.
7) Mix the cornstarch with the reserved water and add it to the soup along with the carrots and the desired amounts of salt and pepper. Return the pot to a boil and then simmer until the carrots are tender (approximately 15 minutes), stirring occasionally to keep the bottom from burning.
8) Serve alone or with a sprinkling of chopped green onion, some sliced baguette, a dollop or two of sour cream, et cetera, and enjoy!

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