Hearty Potato Soup
This Hearty Potato Soup is delicious and filling. It is full of flavor as well. Interesting Fact: Packed with nutrition and easy to grow, potatoes were the only practical crop that could flourish on the small island of Ireland. Before the Great Potato Famine in 1845, The Irish consumed 7 million tons of potatoes each year. They ate potatoes for breakfast, lunch, and dinner. To get directly to the recipe, scroll to the bottom of the screen.
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Equipment Needed: Pot, Knife, Spoon, Measuring Utensils
Ingredients:
2 Russet Potatoes, Chopped
3 Tablespoons Earth Balance Butter
2 Cups White Onions, Chopped
2 Tablespoons All Purpose Flour
4 Cups Vegetable Broth
2 Cups Water
1/4 Cup Cornstarch
1 1/2 Cups Instant Mashed Potato Flakes
1 teaspoon Sea Salt OR Pink Himalayan Salt
3/4 teaspoon Ground Ginger OR White Pepper
1/2 teaspoon Dried Basil
1/8 teaspoon Dried Thyme
1 Cup Coconut Milk, Light
2 Green Onions, Chopped
Potato Topper to Garnish, optional
Directions:
1a. Method 1- Pre-heat Oven at 400 degrees F (200 degrees C). Bake Potatoes for 3 hours or until done. Set aside to cool
1b. Method 2 - Boil 1/2 inch cubed Potatoes until tender. Set aside to cool.
Melt Butter in a large pot on Medium Heat. Saute Onions until tender and golden brown.
2. Stir in Flour and cook for 5 minutes to make a Roux.
3. Pour in Vegetable Broth and Water.
4. Add Cornstarch and Mashed Potato Flakes.
5. Season with Salt, Ginger, Basil, and Thyme. Bring to boil, then reduce heat and simmer for 5 minutes.
6. If you used Method 1, you should have a baked the Potato. Remove the skin from the cooled Potatoes and discard (can save for compost). Dice the Potatoes into 1/2 inch cubes and stir into soup, along with the Coconut Milk (if you bought the regular Coconut Milk you are going to need to cut the "coconut" flavor by adding 1/2 teaspoon of Fenugreek powder, but you will have a STRONG coconut flavor).
7. Simmer Soup for 15 -20 minutes, or until thick. Spoon into bowls and garnish with chopped Green Onions and sprinkle Potato Topper, if using. Eat & Enjoy!
Did you know? Potatoes are high in vitamin C. They may also help with digestion, heart health, blood pressure and even cancer prevention.
_______________________________________________________________
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Equipment Needed: Pot, Knife, Spoon, Measuring Utensils
Ingredients:
2 Russet Potatoes, Chopped
3 Tablespoons Earth Balance Butter
2 Cups White Onions, Chopped
2 Tablespoons All Purpose Flour
4 Cups Vegetable Broth
2 Cups Water
1/4 Cup Cornstarch
1 1/2 Cups Instant Mashed Potato Flakes
1 teaspoon Sea Salt OR Pink Himalayan Salt
3/4 teaspoon Ground Ginger OR White Pepper
1/2 teaspoon Dried Basil
1/8 teaspoon Dried Thyme
1 Cup Coconut Milk, Light
2 Green Onions, Chopped
Potato Topper to Garnish, optional
Directions:
1a. Method 1- Pre-heat Oven at 400 degrees F (200 degrees C). Bake Potatoes for 3 hours or until done. Set aside to cool
1b. Method 2 - Boil 1/2 inch cubed Potatoes until tender. Set aside to cool.
Melt Butter in a large pot on Medium Heat. Saute Onions until tender and golden brown.
2. Stir in Flour and cook for 5 minutes to make a Roux.
3. Pour in Vegetable Broth and Water.
4. Add Cornstarch and Mashed Potato Flakes.
5. Season with Salt, Ginger, Basil, and Thyme. Bring to boil, then reduce heat and simmer for 5 minutes.
6. If you used Method 1, you should have a baked the Potato. Remove the skin from the cooled Potatoes and discard (can save for compost). Dice the Potatoes into 1/2 inch cubes and stir into soup, along with the Coconut Milk (if you bought the regular Coconut Milk you are going to need to cut the "coconut" flavor by adding 1/2 teaspoon of Fenugreek powder, but you will have a STRONG coconut flavor).
7. Simmer Soup for 15 -20 minutes, or until thick. Spoon into bowls and garnish with chopped Green Onions and sprinkle Potato Topper, if using. Eat & Enjoy!
