This is a simple potato soup recipe that is not too creamy but still full of flavor. Since soup is the ultimate feel good food I wanted to make some for Jason since he has been feeling a bit under the weather lately. Wanting to make something that was easy on the stomach I chose potato soup and kept the ingredients as basic as possible without diminishing the taste. I have to admit this soup achieved that perfectly. I prefer leaving in chunks of potato but if you prefer a smoother texture you can blend the carrots and potatoes in a blender or food processor. Also feel free to add other toppings in addition to the cheese such as chives, sour cream, and bacon pieces.
I purposely made enough soup to feed an army so that I would have plenty leftover to freeze. I am trying to fill our freezer with some healthy foods before the baby arrives and my time in the kitchen comes to a halt for a few weeks.
With the last of the cold and wintry days still upon us, the time is still right to cozy up inside with this nice filling bowl of soup.
– 1 small onion, diced (about 1 cup)
– 1 cup chopped carrots
– 6 medium sized Russet Potatoes, peeled and diced (Approximately 8 cups)
– 8 cups water
– 1/2 stick butter
– 1 1/2 cups almond milk (fat free of 2% milk would work as well)
– 4 tablespoons cornstarch
– 1 teaspoon pepper
– 1 teaspoon salt
*optional* shredded cheddar cheese for topping
– Saute the onion in a skillet with some butter.
– Meanwhile, peel and dice the potatoes and carrots and add to a large pot. Add in the onions and pour in 8 cups of water
– Bring pot to a boil then reduce the heat to medium low allowing the potatoes and carrots to soften (about 30 minutes)
– In a medium sized bowl add the milk and cornstarch, mixing well, then add into the pot along with the butter, salt and pepper.
– Continue to cook on low heat allowing all the ingredients to blend, about 20 minutes, or until ready to serve.