I’m not a vegetarian. In fact, I really enjoy eating meat. I find it tasty and filling. Some of my friends, however, are ardent vegetarians and some are even vegans. I support their choice to go meat-free, as they support me. We meat eaters and non-meat eaters can all get along fine!
However, this means that when my friends come over to eat, I have to think of food to make that we will all enjoy. It needs to be filling, healthy, tasty, and easy enough for me to make that I don’t spend all day in the kitchen!
One of my favorite things to make is soup. Why? Because everyone loves my soups! I’ve made lots of different soups in the past, and I’m always on the lookout for new recipes to try.
When I found this recipe for potato soup on Better Homes and Gardens, I nearly passed it by. Potato soup? That sounded so boring. But, once I’d read a little more, I realized that, actually, potato soup was worth a try.
It turned out to be a big hit and, served with some fresh bread I had baked, everyone really enjoyed it. I hope you’ll try this recipe; I’m sure you’ll like it too.
Preparation time – 10 minutes
Cooking time – 25 minutes
Number of servings – 4
- 1 lb. potatoes washed and diced (peeled if you prefer)
- 2 cups water
- 2 cups 1% milk
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 clove garlic, crushed
- ½ teaspoon of thyme
- 1 teaspoon instant vegetable bouillon or 1 vegetable stock cube
- Black pepper to taste
- Put the potatoes, water, onion, carrot, celery, garlic, thyme, and bouillon/stock cube in a large pan. Bring to the boil and cover
- Simmer until the potatoes are soft – around 20-25 minutes
- Remove from the heat and then liquidize using an immersion blender my favorite here.
- Add the milk and blend again until smooth
- Reheat for 2-3 minutes and then serve