Creamy Red Potato Soup

11 Jan

Don’t you just love those meals that you toss together with whatever you happen to have on hand or are trying to use up? This is one of those meals and I love that it turned out so well! You can completely customize this soup with whatever herbs or vegetables you have at home. Or, add in some chicken, ground turkey, or sausage if you want to add some extra protein. If you like spicy foods, like me, you can add some sriracha sauce to give it more of a kick!

This is a hearty meal that’s perfect to eat in the winter and great to sop up with some crusty bread. It’s nice and chunky with the sliced potato…I called it creamy soup because of the cream added, not because it’s smooth, but if you want to blend it you definitely could! 🙂

Creamy Red Potato Soup

2 Tbsp olive oil
1 cup celery, finely chopped
2/3 cup carrot, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 (14 oz) cans of vegetable stock
1/2 tsp dried dill
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp salt
1/4 tsp white pepper
16-20 small red potatoes, washed and sliced
1 cup heavy cream
A few dashes sriracha sauce (optional)

Yield: 6-8 bowls

Heat the olive oil in a large pot and add the celery, carrot, onion, and garlic. Let it cook for at least 5 minutes, until the onions become translucent. Add the vegetable stock, herbs, salt, pepper, and potatoes and allow the soup to simmer for at least an hour. Add the cream and sriracha (optional) and simmer for at least another hour. Add more salt, pepper, and herbs to taste if desired. (or more sriracha if you like it really spicy!) Serve soup while hot and enjoy!

Source: A Beckster Original


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