Thursday, November 29, 2012

Potato Soup #WeeknightSupper #Dairyfree

Did you miss me?!  Well, no posts for just a couple of days...all is good here it just was my Birthday and my dearest husband took us out for dinner.  It was Pok Pok with the entire family - the most amazing Thai food to be found here in Portland.

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...

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!


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