I've been sitting on my new potato soup recipe for a couple of days now. Why I have yet to post it, I'm not sure. Probably just laziness. Oh, I know. Because I made it Friday night and we just talked about how I don't post on weekends, so there ya have it. Anyway, the soup is pretty dern delicious. It's a variation on a potato cheese soup I've made forever. I think I like it better.
Potato Cheese Soup
3 russet potatoes, chopped
2 shallots, chopped (or more or less depending on how oniony you want it)
2 cloves of garlic, chopped
3 tbsp butter (or Earth Balance vegan spread)
3 tbsp flour
2 cups milk (or soy milk)
1 can vegetable broth
a handful of cheese (I used low fat mexican from Trader Joes)
salt and pepper to taste
Bring a pot of water to boil and cook your potatoes till they're softish. In the meantime, combine the butter, shallots and garlic in a soup pot and cook until butter is melted (the shallots are milder than regular onions, so it's okay if they are still a little crunchy). Add the flour and stir until it makes a thin paste. Slowly add the milk. Stir frequently until the mixture begins to thicken (usually around 4 minutes). Add the cheese, salt and pepper. Turn the heat to low.
Drain your potatoes and put about 3/4 of them in a blender. Add about half of the vegetable brother and blend until creamy. Add potato/broth mixture to cheese mixture. Add the rest of the potatoes to the soup. Simmer as long as you'd like. The longer it cooks, the better the flavor. But remember to keep stirring and keep it on low.
I served it with some sliced tomatoes and a slice of french bread. Jim really enjoyed it, and it was great for lunch the next day.