I’ve started to see the long V’s of Canada geese flocking up to head south. That usually means that fall is just around the corner and we’ve had a few cool days now, so I’m starting to think about some of my favorite soup recipes. We eat soup year round, but when fall comes it often becomes the main meal. This week I made potato soup, and I make a lot of it because it makes a great addition to the lunch box too. The recipe below is vegetarian, but you could certainly make it with chicken broth or add bits of ham or bacon.
Comforts of Home Potato Soup
4 or 5 small to medium potatoes, peeled and cut in 1 inch cubes
4 cups vegetable broth or water
1 medium onion, diced
2 large cloves of garlic, minced
1 large carrot, grated
1 cup skim milk
1/2 cup half and half (optional)
2 bay leaves
2 sage leaves (or use dried sage)
Salt and pepper to taste
In a large pot, cover the potatoes with broth or water and bring to a boil. Lower the heat and simmer until tender. In the meantime, add a ladle full of the broth into a saute pan and add the onion, garlic and carrots. Saute just until the onions are slightly softened. Add to the onion, garlic and carrots to the potatoes along with the herbs and salt and pepper. Simmer gently for about 20 minutes or until the vegetables are soft. Lower the heat, and add the milk and half and half. This is a good time to add a tablespoon or two of sour cream or non fat yogurt for creaminess. Let simmer for about 5 minutes. Remove from the heat and mash with a potato masher. I like some chunks in my potato soup and a potato masher works perfectly. Sprinkle with some chopped fresh dill and serve with a hearty bread.
When you’re prepping your vegetables on shopping day, chop enough carrots, celery onions and peppers for the week and store them in containers in the refrigerator. It will save time in preparing meals. You can also prepare lunchbox items like carrot and celery sticks ahead of time for speedier lunchbox prep.