We have had some cold weather this spring. On top of that, the sickness has really been going around. On a day I was feeling not particularly great, and having a hard time staying warm, Caleb was also home. I fed the girls lunch and got them to bed, and all I could think about was soup. I came up with this quick potato soup, and it really hit the spot. I want to tell you to make it for lunch today, but I am really hoping this is one you can just book-mark for later in the year--we don't need any more soup-weather until fall!
Potato Soup:
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4 medium russet potatoes
1 Tbs extra virgin olive oil
1/3 cup diced carrots
1/3 cup diced celery
1 small onion, diced
1 clove garlic, minced
salt and pepper
1 cup chicken broth
1/3 cup skim milk
3 oz sharp cheddar cheese, shredded
light or fat-free sour cream, for serving
minced green onions, for serving
Pour olive oil into 2 qt sauce pan over med-high heat. Peel one of the potatoes, and cut into small cubes. Add chopped potato, carrots, celery, and onion to pan. Season with salt and pepper, and cook for 4 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds. Pour in chicken stock, cover, and simmer until vegetables are tender, about 15 minutes. Meanwhile, scrub and poke holes in 3 of the potatoes. Microwave on high for 5 minutes, or until tender. Cool slightly, then cut in half length-wise, peel, and chop into cubes. Mash half of the cubes slightly with the side of your knife on the cutting board.
When vegetables are tender, add potatoes, milk, and cheese to pan, saving just a little cheese for garnishing. Stir to melt cheese and heat through. Taste and season accordingly. Ladle into serving bowls and garnish with sour cream, onions, and cheese.
Yield: 2 generous servings
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