Amazingly Easy Potato Soup

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It has been a great Sunday – a lazy, stay in my pajamas, I dont want to do anything but sit on the sofa on my computer day. Then my daughter comes upstairs and says  “I want soup…. potato soup”.  At that moment, it sounded like the perfect thing to have for dinner.  This soup is so simple and easy to make –  savory and full of flavor – it will be your new go-to soup.  You will be amazed how good it is for so little work!

Ingredients

4 large potatoes

1 cup diced celery

1/2 cup shredded carrots

1 cup chopped onion

2 cups half and half or milk

3 – 4  cups chicken or vegetable broth

sea salt and pepper to taste

optional – chopped green onion tops and shredded cheddar, if desired for garnish

Peel and cube potatoes. Place in medium saucepan with celery, carrots and onion.

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Add enough broth to not quite cover the vegetables. Bring to a boil, cover and simmer for 20-25 minutes, or until the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don’t mash them – you want some chunks left. Add enough half and half to thin soup to desired consistency. Add salt and pepper to taste. (about a teaspoon or two of salt – maybe more.) Makes 4 generous servings.

Nutrition info per serving: 345 calories, 2.6 grams of fat, 10 grams protein, 9.2 grams fiber

Apple and Roasted Butternut Squash Soup

can’t wait to try this!

Food Less Traveled

squash apple soup bowl

This luscious soup is filled with fall flavors and hearty enough to stand as a main dish or  a starter. It is full of seasonal ingredients: tart apples, sweet roasted-squash, and fresh rubbed sage. It would be a welcome accompaniment at any holiday table and is the perfect dish for a cold rainy night. Serve it with a grilled cheese sandwich or toasty bread and garnish with grated parmesan or parsley.

Ingredientsroasted butternut squash

1 butternut squash

2 Tbs oil or butter

1 medium onion

1 or 2 ribs of celery

1 large carrot

1 tart apple, peeled, cored and chopped

4 cups vegetable broth

1 cup water

2/3 cup apple cider

2 tsp sage

salt and pepper

Directions

Pre-heat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place the halves on a baking sheet, cut side up, and bake for 30 minutes or until…

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