Wednesday, March 26, 2014

Potato Soup with Radishes

I originally took these photos last summer during the pretty monsoon season. I always loved how these photos turned out and thought it a shame to never post on this delicious potato soup.

Potato soup was one of the first soups I taught myself to make. Creating something without a recipe was a big step for me those five years ago. Since then, I have re-made it hundreds of times because it's easy on the pocket book, usually ingredients I have on hand at any given moment, and delicious and satisfying too of course.

Once I got even more adventurous in the kitchen I would do a little something to the recipe every time depending on any extras I had on hand. Sometimes it's good with sliced chives and crumbled bacon, sometimes with ham, always with hot sauce, and like the one photographed here, carrot-top pesto and radishes. Have fun with it.

Potato Soup with Radishes
Time: 45 min- 1 hr Serves: 3 - 4
Original Recipe. Can be made much quicker with pre-baked potatoes. If using baked potatoes, cut down simmering time to ten minutes.
Gluten-Free | Vegetarian

Ingredients:
2 tbsp coconut oil (you can also use butter or olive oil)
1 onion, diced
4 - 5 large russet potatoes, cleaned well, cubed, preferably organic
handful of small radishes, peeled and trimmed, optional
1 tbsp butter, preferably organic
3 cups broth, vegetable or chicken, preferably low sodium and/or homemade
2 bay leaves
1 tbsp paprika
2 tsp hot sauce, divided
1 tsp each, himalayan salt and pepper
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp dried parsley
2 cups shredded cheddar cheese
1/4 cup cream or sour cream (your choice or whatever you have on hand)
Basil or Carrot-Top Pesto, optional

How To:
1. Heat a large stock pot or dutch oven over high heat. After a minute or two, add coconut oil. Add onions. Turn heat down to medium. Stir occasionally for 5 minutes until onions are translucent and softened. Add cubed potatoes. Add radishes if optioning to do so. Cook for 10 minutes stirring occasionally, not allowing the potatoes to stick to the pot. Add butter, and continue to cook for another 10 or 15 minutes.

2. Gently pour in chicken broth, and add bay leaves. Turn heat to high and bring to a boil. Once soup is boiling, turn heat down to low. Continue to simmer for 20 minutes or until potatoes are very tender.

3. Remove radishes and bay leaves, set radishes aside. Add seasonings and one teaspoon of the hot sauce. Gently scoop about 3 cups of the soup into a blender or food processor. Blend until very smooth. Add back into simmering soup. Stir until mixed in well. Taste for seasonings, taking into account once cheese is added it will become saltier.

4. Add cheese, cream (or sour cream). Turn off heat. Taste again for seasoning. Slice cooked radishes and place on top of each serving. Serve with optional pesto.

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