It has been a while since I created a new recipe! Today, it has finally been cool enough to recognize that it is kind of fall here in Ohio. It isn’t supposed to last long with the high 80’s and even some 90-degree days coming back, but it gave me an excuse to make a small pot of soup.
Creating this soup took about 45 minutes from start to finish – and that includes chopping the veggies, fiddling with seasoning measurements until I was happy with the results, and running next door to the garden our neighbors have graciously shared with us so that I could snip a stalk of rosemary. I diced everything very small so that it would cook up quickly. It shouldn’t take as long to make on a regular basis following the recipe.
This soup has a mild flavor, which is what my hubby prefers, but if you want it even milder, leave out the rosemary and fennel. (Then it will be a smaller, thicker version of my gigantic recipe of potato soup.) I like the interesting notes they bring, though. A quick drizzle of good olive oil in each bowl adds a nice touch, but isn’t necessary.
Thick and Creamy Potato Soup
4 c. small-diced red potatoes (I used about 3 sm/med.)
1 onion, diced (I used half of a red one and half of a yellow one, because I had them leftover)
1 sm. carrot, shredded
1/2 c. frozen, chopped spinach
3/4 tsp salt
3 c. water
¼ c. cashews
3 T. barley flour
1 tsp onion granules/powder
12 fennel seeds (If you like fennel seeds, throw in a few more! My hubby isn’t fond of them)
Bring the first 6 ingredients to a boil in a 3-4 qt. pot, and boil for 5-7 minutes while you ready the remaining ingredients.
Whiz the last 8 ingredients in a high-powered blender until smooth. When the veggies are just tender, stir the blender contents into them, stirring constantly. Turn the heat down and simmer for 5 minutes.
Serve with a drizzle of flavorful extra-virgin olive oil and some crusty whole grain bread.
When I created this recipe years ago, I shared it with a group of online friends. One wrote back and declared I had misnamed the soup ~ in her opinion, it should be better-than-sex-soup! ;D While the jury is still out on a name change of that magnitude (and probably always will be) you can at least know that this is a super-duper, tasty pot of soup to serve!
The yield on this particular soup is ~ per usual for me ~ quite large (6-7 quarts, or about 12 good-sized bowls full.) If you have a big family, you are all set for supper with maybe a bowl or two leftover, if you are lucky. However, if you have a smaller family to serve, you should cut the recipe down, or you can skip cooking for the next night or two. 🙂
This time I used a smaller pot than usual ~ 6 quarts ~ trying not to use my giant stockpot that is over-kill for this. Mistake. It barely fits, as you can see, but it would have been so much easier in a larger pot. And I wouldn’t have to clean my flat-top due to my overzealous stirring.
Creamy Potato Soup
5 lbs. red potatoes, peeled and diced (you can use any potatoes, but these are the best in my opinion)
4-5 medium onions
1 10- or 16-oz package of chopped spinach
2-3 carrots (or a handful of baby carrots) chopped (I use my food processor)
1 T. salt
water to cover vegetables by 1/2 inch
2/3 c. raw cashew pieces
1/2 c. barley flour (you can use other types, such as whole wheat or brown rice, but this has the best flavor)
In a 7-quart or larger pot, bring first 6 ingredients to a boil and cook until onion and potatoes are tender. In a blender, whiz next 6 ingredients until very smooth. Turn vegetables down to a simmer, and, while stirring veggies, pour in blender contents. Continue stirring until liquid thickens (about 1 minute). Simmer for 10 minutes, stirring occasionally. Serve with a hearty bread.
Yields 6-7 quarts ~ about 12 good-sized bowls full.