Thursday, November 20, 2014

Cream of Potato Soup

No pictures - I sort of gobbled this one up.  :-)  With the super cold temperatures (it's November, right?  Not February?) this week, I really wanted soup for dinner.  However, unlike most people, I can't simply pop a can of Campbell's in a pot and reheat it.  Almost all soups - Progresso, Campbell's, even a lot of the allergy friendly brand Annie's- have either dairy or corn in them.  Since I really wanted cream of potato, that always has both.

I stumbled across this recipe for cream of potato and really wanted to try it.  Here is my redaction for the ingredients I had on hand and the ingredients I can eat.

  • 2 potatoes - I used redskin
  • water
  • half of a small chopped onion
  • 2 tablespoons Earth Balance Soy Free Buttery Sticks
  • 2 tablespoons all-purpose flour
  • 3 cups almond milk
  • 1/2 teaspoon salt
  • A pinch of pepper
  • Paprika
The original recipe calls for two medium potatoes.  I used one large potato - not peeled, just chopped up- and one small potato, also not peeled but chopped up.  I threw the pieces into a pot with the water and waited for them to soften up.

I then chopped up half of a smallish sweet onion to use for this recipe.  Once the potatoes were done, I set them aside in a bowl (drained, of course), and put the onions in the pot.  It's a bit odd to cook onions in a pot but it works for this recipe.   I also added the Earth Balance Buttery Stick slices.

Once the onions were cooked, I added the flour, stirred it together and just dumped in the almond milk on top of all of that.  I stirred it together and waited.   It will be a while before it a)boils and b)the almond milk starts to double in volume due to the boiling.  You need the latter to happen for it to be a decently thick soup.   Once it rose, I stirred the soup for two minutes and added the potatoes with the salt, pepper, and a dash of paprika.

I waited another couple of minutes before dishing out the soup.  I added more paprika to the top of the soup and added some more salt.   The soup is somewhat sweet - it tasted like cream of blooming onion with potatoes, which was fine by me.   It's a good cold winter day soup and would work for anyone with a dairy or corn allergy.


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