It’s time for Friday Night Bites, and what better way to kick off Saint Patrick’s Day weekend than with Potato Soup!
(note this is a flashback Friday Night Bites)
Elizabeth is sharing her amazing potato soup recipe with you – I tried a bowl just the other day in her kitchen and can tell you it’s a real treat. It tasted amazing and I couldn’t believe it was a light version. My friend is amazing, just like her soup. Give it a try tonight with a loaf of fresh, hot bread and pair it with a light beer, like Heineken Light. You are all set, now invite some friends over to share this delicious meal and some fun – it’s that easy!
Potato soup in all its glorious forms (potato chowder, baked potato soup, potato & corn chowder) has always been a favorite of mine, but it can be so heavy. So driven by my love for potato soup, I entered the kitchen inspired to create a “lighter” version without sacrificing the flavor. No one can believe there’s no cream or even dairy in this recipe, it’s that good!– Elizabeth
- 2 tubs chicken Knorr Homestyle Stock (concentrated)
- 7 cups water
- 1 medium sweet onion (like a Vidalia), diced
- 4 lbs. russet potatoes (peeled & cubed)
- salt & pepper to taste
- cayenne pepper (optional)
- Pour water into a stockpot and bring to a boil. Add 2 tubs of concentrated stock to boiling water and stir until dissolved, then cover and turn down to a simmer. Add cubed potatoes and onion and cook 20-25 minutes or until potatoes are cooked through. Remove pot from heat and using an immersion (stick) blender, puree just until smooth. (If you don’t have a handheld stick blender, you can use a blender, you’ll just need to cool the mixture before blending to avoid a soup explosion: hot liquid + blender = explosion.) Season with salt, pepper, and cayenne pepper to taste. Return soup to a low simmer for 15-20 minutes and serve.
- Toppings for the soup
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