It’s finally cold here in Alabama. 🙂 Perfect soup weather.
Now, I love creamy soups, but usually have to skip them because of loads of white flour for thickening that doesn’t play well with my health issues.
But while hubby had to be on his liquids only diet, I searched for a cream soup I could use to make cream of vegetable soup for him, and found this one on FoodNetwork.com that is thickened with potato!
It’s really good, but if the flavor of onion bothers you, you might want to cut the amount used in half. Use it to make any veggie soup you like! It makes a great broccoli and cheese soup. Or add more potato for a creamy potato soup. Sometimes we just add bacon and cheese. 🙂
BASIC CREAM SOUP RECIPE
3 TBS unsalted butter
1 cup chopped onion
1 potato, peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
Salt & pepper
1/2 cup heavy cream
In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred (this can also be achieved by using a stick blender). Season soup with salt and pepper and finish with heavy cream. Serve warm with french bread and a salad.
Recipe Courtesy of Food Network Kitchens
What’s your favorite soup for winter?