As I eluded last week, the destination of many potatoes in my home is soup. While I have yet to bust into the garden potatoes, I made a great Cream of Veggie Soup yesterday that made great use of about five pounds of potatoes, and carrots and broccoli. It will freeze and reheat great.
Most folks will probably need to cut this recipe in half as I used my huge pot to make it and it will be serving as dinner for a crowd this week. It made about two gallons. I used the inspiration and method from my [Green] Potato Soup and added a bit more color. When everything was cooked, I blended it up with my immersion blender and it was great with saltines. I'm planning on pairing it with a Ham and Cheese Breadstick experiment. We'll see how that turns out! (and don't mind the photo - it for some reason the photo is really yellow)
Cream of Veggie Soup
- 1/2 pound of Bacon
5 pounds of Red Potatos
- 3 medium Onions
- 5 large Carrots, raw (about 4 cups chopped)
- 8 cups Vegetable Broth
6 cups chopped Broccoli
6 cups Milk
- 6 cups Water
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Pepper
1. Boil your potatoes and carrots in a large stock pot until fork tender.
2. Drain potatoes and carrots and put them in a different bowl.
3. Cook your bacon and onions in your stock pot. When bacon is done, add broth and bring to a boil.
5. Add milk, salt, pepper, water and to the pot. Add potatoes and broccoli and bring to a boil.
6. Once the broccoli is cooked, Puree this mixture with an immersion blender. (For a chunkier soup: Hold out the potatoes and carrots and add after pureeing the broccoli into the base. Then use a potato masher to break them apart.)
This post is linked up to An Oregon Cottage's Tuesday Garden Party.