Potato Soup
So, I broke a personal record. I rode three different horses in 5 days.
If you follow my blog, you might know that I have two horses.
Welllllll, we accidentally got three extra horses.
From Left to Right: Lucy (our mare), Little One (new horse), Bertha (new horse), Cinco (our gelding).
It’s kind of a long story and not a very heartwarming one at that, so I’ll spare you the gory details. What’s lovely is that Bertha is Cinco’s mom and Little One is Cinco’s grandma. One happy little family.
This photo is of Bertha and Cinco reuniting after being apart for about 4 years. Don’t you dare tell me that they don’t remember each other.
If you’re keeping count, that’s only four horses, though, and I specifically said we had 5 now.
This flashy little guy is Poppy Harlow and he’s the only horse that we intentionally set out to get.
Anyway. I have my hands full. So even though there’s only two people in our family, I’m cooking now to feed a family. You know – cook once eat 4 times. We’re in survival mode.
This potato soup was FANTASTIC and fits the bill.
I love that you don’t have to peel the potatoes, perfect for convenience and better for nutrition! I also love that the meal isn’t only potatoes – you get nutrition from celery and carrots, too.
Redskin Potato Soup (adapted from Country Living and The Pioneer Woman)
Ingredients
- 2 pounds redskin potatoes, diced into 2″ cubes
- 2 stalks celery, diced
- 3 carrots, diced
- 1 large onion, diced
- 3/4 tsp salt
- 1 cup light sour cream
- 1/4 tsp ground pepper
- 4 cups vegetable stock
- 2 cups water
- 1 cup shredded cheese
- 3 strips bacon
- scallions
- parsley, a large handful, chopped, plus a few tablespoons reserved
Instructions
- Cook bacon in the bottom of a large soup pot over medium until fat is rendered and bacon is crispy. Remove bacon from pot and drain all but 1 tablespoon of the remaining fat.
- Add diced celery, carrots, and onions to the pot and cook 5-8 minutes, until tender and browning. Add potatoes and stir to combine. Season with salt and pepper.
- Add stock and water and bring to a gentle boil. Cook 45 minutes or until potatoes are very tender.
- Remove 2/3 of the soup and blend it in a blender or food processor, then return it to the soup pot.
- Remove soup from heat and add shredded cheese and sour cream. Taste again for seasonings and stir in chopped parsley. Serve with chopped scallions and parsley, if desired.
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Kate
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Ammie
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Suzanne | kokocooks
