Tag: potato soup

Fabulous February Potato Soup

February 5, 2016 / Jenny / 24 Comments

Warm up with a steaming bowl of this deeply satisfying soup. Potatoes are so versatile that there are endless ways to give variety to the classic potato soup. This soup, with potatoes, corn, and barley, is lightly spiced with chili powder and cumin, and flavored with a touch of honey and Worcestershire sauce. Easy to make, not to mention easy on the budget, this soup is a great answer to the question, “what on earth am I going to make for dinner tonight?”

There are evenings when I ask myself that question, and since this soup is made from things that I usually have in my pantry and freezer, it can get me out of a tight spot sometimes. Just serve it with some good bread and/or a green salad, and you have a delicious, comforting winter meal (and probably leftovers for another quick meal–soup always tastes better the second day). And feel free to throw in some other ingredients too–leftover noodles or couscous also taste good in it!

I have been away from the blogging world for a couple of weeks, since my husband recently had knee surgery to repair an injury he got while playing soccer, and I have been taking care of him. He has been improving really well, but it is a long process. That’s why wholesome, comforting soups are so good for our family right now. When things are out of the ordinary, and everyone needs a little extra care, a good, warm bowl of soup can do wonders.

Or even when things are ordinary, very ordinary, and the February wind is blowing right through your coat, your driveway is a sheet of ice one day and slushy mud the next, a warm bowl of soup can do wonders.

With my husband being laid up for a couple weeks, I have been doing some of his usual jobs around the house. One of them is taking the dog out one last time before bed. Although I am bone-tired by then, I drag myself outside and look up, and if it is a clear night, I am amazed. All the beautiful stars. Somehow they seem even more beautiful in the winter, on a cold night. I am thankful to have to go out and look up. I hope you all have a great weekend.

A bunch of wonderful bloggers are gathering at Angie’s Fiesta Friday, co-hosted this week by Lily @ Little Sweet Baker and Julianna @ Foodie on Board , and I look forward to joining them!

Fabulous February Potato Soup

Servings: 8
Time: about 30 minutes
Print

Ingredients:

8 cups of chicken or vegetable broth
5-6 medium to large potatoes, diced
2 ribs of celery, finely chopped
2 cloves of garlic, minced
6 green onions, sliced
1 cup of corn kernels (frozen or fresh)
1 teaspoon of Worcestershire sauce
1 teaspoon of honey
1 cup of cooked barley
2 tablespoons of flour
2 tablespoons of extra-virgin olive oil
2 cups of milk (I use 2%–use whole or half and half for a creamier soup)
1/2 to 1 teaspoon of chili powder, depending on your taste
1/2 to 1 teaspoon of cumin, depending on your taste
salt and pepper to taste
shredded cheddar cheese (optional)
parsley for garnish

Directions:

In a small pot, cook the barley according to package directions. In a large pot, bring the 8 cups of broth to a boil. Wash and dice the potatoes. When the broth is boiling, add the potatoes, reduce the heat to medium-low, and simmer until the potatoes are tender, about 12 minutes. Add the corn, Worcestershire sauce, honey, and the cooked barley, when the barley is done.

Meanwhile, wash and chop the celery and onions and mince the garlic. In a large skillet, heat the oil over medium-low heat. Sauté the celery, onion, and garlic until celery is tender (it’s okay if the green onion gets a little browned). Add the chili powder, cumin, and flour. Cook for 1 minute, stirring to combine. Gradually add the milk, and stir until thickened. Add this mixture to the potato mixture in the soup pot. Simmer until the flavors have had a chance to intermingle. Add salt and pepper to taste. Top with shredded cheddar cheese and chopped parsley, if desired. Serve with bread and/or a green salad. Enjoy!

Potato Soup with White Beans

May 8, 2015 / Jenny / 4 Comments

Spring never arrives smoothly here in Michigan, and the weather swings back and forth like a pendulum. Some days are as warm and sunny as a dream (like today), with flowers and buds popping out everywhere, while some days are bone-chillingly cold, wet, and windy (like 3 days ago). It was a cold, wet, and windy spring day when I put this soup together in my warm, cozy kitchen. This recipe is a great way to use some staples in your pantry and make that grocery budget stretch a little further. And it is healthy, hearty, and really tastes delicious too. My husband and son are big fans of this soup.

Potatoes, great northern beans, onions, and carrots all keep really well and can be easily eaten at any time of the year. I used golden carrots this time, and brightened up the soup with chopped fresh parsley from the plant on our windowsill. As spring produce comes in, I can imagine serving it with a side of asparagus or fresh new greens. The tablespoon of tomato sauce adds body and flavor to the soup, but it is optional. We almost always have a jar of tomato sauce in the refrigerator for one thing or another, so it was easy to grab a tablespoon of it to add to the simmering pot.

This soup is very easy, and does not take more than thirty minutes to make. I am on a continuing quest to make meals from as many whole foods as possible, while keeping an eye on both the time involved and the grocery bill. I feel that this soup recipe fits in with my ongoing quest. Of course it is nice to splurge sometimes, both with time and money. And it’s not realistic for us to eat healthy, whole foods one hundred percent of the time. But with a little planning, it doesn’t always have to be expensive and time-consuming to eat in ways that are good for our bodies and good for our planet. And truly, foods that are good for our bodies and the planet taste really, really delicious!

Have a great weekend! Spring is a time of great promise and new life, and lots of labor to bring our seeds to fruition. Our cherry trees are in full blossom and some vegetable seeds are coming up. This quote seems fitting for this time of year: “Happiness held is the seed; Happiness shared is the flower.” –John Harrigan

Potato Soup with White Beans and Carrots

Servings: 4-6
Time: approximately 30 minutes
Print

Ingredients:

2 tablespoon of extra-virgin olive oil
1 cup of onion, chopped
2 carrots, peeled and chopped into small disks
3 cups of potato, scrubbed and chopped into small cubes
15 ounces of cooked white beans (I used great northern beans), drained and rinsed
6 cups of chicken or vegetable broth
salt and pepper to taste
1 tablespoon of tomato sauce

Directions:

Wash and chop the vegetables. Heat the olive oil over medium heat in a large pot. Swirl the oil around to coat the bottom of the pot. Sautee the onions and carrots for about 5-7 minutes, until soft, stirring frequently. Add the broth and potatoes, and bring to a boil. Reduce the heat, and simmer at medium-low heat for about 12 minutes, until the potatoes are fork-tender. Add the beans, and cook over low heat until heated through. Then add the tablespoon of tomato sauce and salt and pepper to taste, depending on how much salt is in your broth. Serve with a salad, sandwiches, or cheese and crackers. Enjoy!

Golden Potato Soup with Cabbage and Butternut Squash

December 12, 2014 / Dragonfly Home Recipes / 17 Comments

I guess I am in a bit of a soup mode right now. What better way to cut the damp chill in the air than to make a pot of hot, steaming, vegetable-filled soup. What better way to soothe a sore throat and nourish a loved one back to health. A couple of us in my house had some kind of a mild illness last week, and homemade soups served us very well. Even without a sore throat, my husband has benefited from the warmth and vitality of the vegetables. At the risk of posting too many soups in a row (my daughter, who isn’t really a soup fan, warned me of this–I think she just wants me to make a dessert), I am sharing a delightful variation of the soup I posted a few days ago. This particular soup has no meat, and it has a smooth, buttery taste, though it also has no butter. The butternut squash gives it just the right creaminess. This soup is chock-full of nutrients with the potatoes, cabbage,onions, and squash. I added some Parmesan cheese to my bowl when I served it, and that gave it an extra amount of richness. Aside from chopping some vegetables, this soup takes almost no effort to make, and can be done all in one pot. You can serve it with some crusty bread, crackers and cheese, a green salad, or sandwiches. Or you can simply sip it on its own for a little comfort and revival of your energy. I’m going to take a couple of bowls over to the the Fiesta Friday link-up party at Angie’s blog, the novice gardener, where there are lots of other delicious dishes to check out!

Golden Potato Soup with Cabbage and Butternut Squash

Servings: 4-6
Time: about 15 minutes to prepare, about 20-30 minutes to cook
Print

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 cup onion, finely chopped
1 cup cabbage, finely chopped
1 cup butternut squash, peeled and diced
4 cups potatoes, diced
6 cups chicken broth–I love Better than Bouillon chicken base because it gives soups a rich texture (if you wish, you can use vegetable broth)
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
dried or fresh dill for garnish
grated Parmesan cheese (optional)

Directions:

Wash and chop the onion, cabbage, and potatoes. Wash, peel, and chop the butternut squash. In a large soup pot, heat the olive oil over medium heat. Saute the onion and the cabbage for about 5-7 minutes, until the onion is soft. Add the potatoes and squash. Then add the broth, a teaspoon of salt, and a 1/4 teaspoon of black pepper. Bring the broth just to a boil, and then lower the heat to simmer (medium-low). Simmer gently for about 20 minutes, until the potatoes and squash are tender. Add the milk and more salt and pepper to taste, if desired. Top with a teaspoon or so of dill, if desired. When serving the soup, add some Parmesan cheese to the bowls, if you wish. Serve with bread, cheese and crackers, a green salad, or sandwiches. Enjoy!