It is a beautiful autumn weekend in Niagara and we spent some time out working in the garden yesterday. This time of year means there is a lot of clean-up to do, but we also got one final harvest — we dug up two big buckets of potatoes! (If anyone wants any just let me know…seriously)
We decided to make potato soup today. We wanted a basic, classic potato soup. We looked online and in cook books for a recipe that we liked, but most were a bit too tarted up — rice in potato soup? I don’t think so! We came up with the following recipe and were quite pleased with how it turned out.
-6 medium potatoes, peeled & chopped
-1/3 c. onion, chopped
-1 clove of garlic, chopped
-1 900ml container of veggie stock
-1 Tbsp. cooking oil
-2/3 c. milk
-1 Tbsp. butter
-1 Tbsp. flour
Saute onions in oil until translucent. Add in potato and garlic. Cook for 5 minutes and then add veggie stock. Cover and let simmer until potatoes are soft.
In a separate pot melt butter and add in flour. Use a whisk to smooth out the lumps. Take 1 c. of the veggie stock from the pot of simmering potatoes and add to the butter/flour mixture. Stir until thickened.
Add flour/butter mixture to the pot with potatoes. Blend soup until smooth with an immersion blender. Blend in milk. Serve with grated cheese and (meatless) bacon bits.