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)
- 2 tsp chicken-style seasoning
- ¼ tsp dillweed
- 1 T. fresh rosemary
- 1 c. unsweetened non-dairy milk (I used soy)
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.
Makes 3-4 bowls of soup.