During Lent this last spring, I needed a meat free dinner to feed my sister-in-law and her family. Usually my potato soup has lots of bacon and bacon grease in it. I found this recipe here.This one is meatless, but it is important to add that it is NOT dairy free. There are adjustments you can do to make it dairy free though. It’s quick and was really well liked.
Potato Soup
- 6-8 cups russet potatoes, peeled and chopped
- 1 yellow onion, diced
- 2 stalks celery, chopped
- 1 clove garlic
- 4 cups vegetable stock
- 2 cups cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup sour cream or cream
- 1 tsp salt
- 1/2 tsp pepper
- Pinch red pepper flakes
- 1 tbsp butter
- 1 tbsp olive oil
In a large pot over medium heat, add the butter and olive oil. Once hot and melted together add the onions and celery. Season with salt, pepper, and red pepper flakes. Add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes. Add vegetable stock and increase the heat to high. Bring to a boil, stirring often. Cook the potatoes until they are fork tender. The stew will be quite thick. Mash the potatoes with a potato masher. Make it as creamy or as chunky as you desire. Remove from heat and stir in both cheeses and the sour cream.
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