Before spring hits too hard and the weather warms up, I wanted to make a creamy and hearty winter soup that uses one of my favorite and more versatile foods: potatoes! This soup is creamy and herby with lots of vegetables. Perfect for the tail end of winter before we’re over-run with blooming greens.
Creamy Potato Soup
2 tablespoons of olive oil
1/2 of an onion, diced.
4 stalks of celery, sliced.
1 long carrot, sliced.
2 leeks, sliced.
5 medium russet potatoes, diced.
5 cloves of garlic, peeled and chopped.
1 tablespoon of salt.
1 teaspoon of rosemary.
1 teaspoon of thyme.
1 teaspoon of parsley.
4 cups of vegetable stock.
Croutons and parmesan for garnishing.
In a large pot over medium heat, warm the olive oil and add chopped celery, onion and garlic.
Cook until vegetables are soft and slightly browned.
Add the potatoes and spices.
Add the vegetable stock and bring the soup to a boil. Cook about half an hour, until the liquid is a bit reduced.
If you want, you can blend the soup with an immersion blender, but I don’t have one and have made a few hug messes by blending hot soup so I decided to skip it.
Add salt, garnishes and serve warm.
Photos: Celeste Lindell
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.