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| Meatloaf, smashed potatoes, and broccoli salad |
In any case, we had meatloaf the other day and you know what the perfect side to that is, right? Yes, {s}mashed potatoes; I made enough to have plenty of leftovers for soup. Potato soup is a quick, and delicious meal for any day. It is warm, creamy, and delicious. This is a basic recipe and you can increase the potatoes as you like. The more potatoes, the thicker the soup; or the less water the thicker the soup...
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| Potato Soup |
Potato Soup
2 slices of bacon chopped {if you like the soup vegan use Olive Oil}
1 onion diced
2 carrots diced
2 small celery stalks diced
2-3 C leftover {s}mashed potatoes {or more}
5 C water {or more}
1 C Soy Creamer {I used Wildwood}
1 bullion cube {make sure it is vegan/dairyfree}
Little Sausages, or Wieners cut into little bite size pieces {optional}
Salt & Pepper to taste
1. Using a large stock pot, add chopped bacon and render the fat. Make sure that they do not burn;
2. Add onion and sautee {with lid} adding a pinch of salt. When onions are soft add,
3. Carrots, as well as celery - sautee for another 5 minutes or so, stirring frequently; then
4. Add {s}mashed potatoes and stir them under the vegetables/bacon mixture, after a minute,
5. Add water, soy creamer, and bullion cube and bring to a slow simmer. Cover and leave it at a slow
simmer {do not boil} for about 20 minutes, then
6. Add the sausages {if using} - the soup is ready when the the sausages are heated through
Serve with thick slices of crusty bread and enjoy!