My mom loves this soup. It seems to draw her to it with magnetic force, and she’ll eat it hot or cold, which is a sign of true soup love. Maybe you’ll like it as much as she does, and if you do that’ll be a beautiful thing and I’ll have done a great deed.
It’s a really good old-fashioned potato soup, not even a little bit like anything you can get out of a can. This is a super hearty ode to potatoes that could get you through two shifts at the coalmine. It’s edging into potato stew territory. I like it very much, but like I said, I have proof that at least one person responds to it on a soul level. I’m betting there are more of you out there.
What makes it special, aside from being addictive to some and possibly historically accurate, is how good for you it is. That’s probably where the historical accuracy ends, because it seems like they couldn’t make anything without bacon drippings back in the day, including cookies and salad. My version is so free of bacon drippings it’s vegan, and not only that but each serving meets 99% of your daily vitamin C needs and supplies 33% of your recommended fiber, no cholesterol and not too much fat. It’s a pretty basic technique, so you can customize it by adding anything you think would be tasty.
Mom’s Favorite Creamy Potato Soup
makes about 6 cups
8 medium potatoes
1-2 medium carrots
8 cloves garlic
2 Tbs olive oil
1 Tbs Mrs Dash Original Blend
1 Tbs onion powder (or 1 medium onion, chopped)
2 Tbs whole wheat flour
4 cups soy milk, divided
pepper to taste
1 Tbs lemon juice
1/2 tsp salt
Mrs. Dash Extra Spicy to taste, and any other seasonings you feel like throwing in there
1. Peel the potatoes and cut them into bite-size chunks. Peel the carrot(s) and cut them into smaller pieces. Place the potatoes and carrots in a large cooking pot and cover them with water. Bring to a boil, cook for about 7 minutes or until the potatoes are starting to get tender, then turn the heat to low and let them simmer for about 5 minutes. Then just take them off the heat and let them sit there.
2. While that’s happening, peel and chop the garlic and the onion if you’re using real onion. Combine the garlic with the olive oil, Mrs. Dash, onion powder or onion in a large-ish nonstick pot. Turn the heat to medium and cook all that stuff for a few minutes, then add the flour. Cook and stir the flour with the oil and other ingredients for at least two minutes. It’s going to be looking pretty dry in there, but not to worry.
3. Add 2 cups of the soy milk to the pot. Don’t worry if it takes a few minutes for the flour and seasonings to incorporate with the milk. Cook and stir until it’s thick and bubbly, which will take around 8-10 minutes. Stir in the remaining soy milk. Now that the soup base is done, all that’s left to do is stir stuff in. Scoop about a cup of the potato water out and add it to the soup before draining the potatoes. Add the potatoes, lemon juice, salt, pepper, and any other seasonings. This is the time to add anything else you want, like frozen veggies (corn and peas are both good), beans, chopped fresh mushrooms or spinach, etc. Cook until everything’s heated through and it’s a good consistency. If it gets too thick, stir in some water.
Nutrition info doesn’t account for additions or substitutions, but you can figure it out over at caloriecount.about.com.
Per serving, about 475g: 348 calories (71 calories from fat); 7.9g fat (12%)(1.1g sat, 0g trans); 0mg cholesterol (0%); 303mg sodium (13%); 60.1g carbohydrates (20%); 8.3g fiber (33%); 10.9g protein; Vitamin A 2%; Calcium 8%; Vitamin C 99%; Iron 16%, Potassium 41%