Receta Flavorful and Fantastic, Loaded Potato Soup!
Flavorful and Fantastic, Loaded Potato Soup!
This recipe is a great way to stock pile on vitamins and minerals, while enjoying a rich and hearty fall favorite, Potato Soup. This is loaded with delicious and nutritious garden veggies like carrots, celery, onion, garlic, mushrooms and zucchini, that are sauteed then pureed to form the creaminess of the soup itself. These veggies really pack in essential building blocks for cells and body function, discreetly nestled among the tender chunks of potato. The implement of these veggies provide soluble fiber to help keep you full and satisfied longer, and eliminate some of the starch and carbs, by using less potato.
Recipe:
- 1 3 oz. slice of bone-in country ham, chopped w/bone reserved
- 1 c. EACH carrot, celery, onion, mushrooms,small dice
- 2 c. zucchini, chopped or shredded, no seeds
- 2 bay leaves, dried
- 7 c. Russet potatoes, small, medium and large dice
- 4 c. water
- 1 soft chicken and tomato bouillon cube
- 1 1/2 c. 1% milk
- 4 tbsp. butter
- large pinch pumpkin pie spice
- olive oil for drizzling
- SPST (Salt and Pepper to Suit your Taste)
In a heavy bottomed pot or dutch oven over medium high heat, drizzle with olive oil. Brown and render ham, about 4 minutes. Add veggies bay leaves then cook until softened, about 7 minutes. Remove veggies from pot and set aside to cool slightly before pureeing w/one cup water and bouillon cube.
Meanwhile, add potatoes to pot and stir to coat. Add 3 remaining cups water and bring to a boil. Boil for 5 minutes, then reduce heat to a simmer and add veggie puree. Simmer until largest potatoes are tender, about 20 minutes. Stir in milk and butter. Simmer additional 5 minutes until heated through again. Stir in spices. SPST. Serve drizzled with olive oil if desired. Makes a lot!!
Recipe may easily be halved or frozen in airtight containers for up to 3 months.
Happy Birthday to my big brother and buddy Ken! We love you and wish you decades more, XOXO