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Dilly Cream of Potato/Vegetable Soup

  • Author: Katie Kimball
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6

Description

This recipe is one way to make a cream of vegetable soup, but please switch it up based on the recommendations and basic structure in the post. Have fun with it!


Ingredients

  • 3 Tbs. fat of choice
  • 1 leek, chopped (optional)
  • 1 clove garlic, minced
  • 4 medium potatoes, diced
  • 2 carrots, sliced (optional)
  • 4 c. chicken stock (or boil potatoes in water, drain, and include extra milk for 100% meatless)
  • 1 scant Tbs. salt
  • 1/4 tsp. pepper
  • 2 c. broccoli (or more)
  • Other vegetables such as cauliflower, cabbage, zucchini, turnips, and more (what’s in your fridge?)
  • 4 c. milk, reserve 1/2 cup to mix with starch
  • 1 tsp. dill (marjoram, thyme, or tarragon are also nice in place of dill)
  • 1 Tbs. fresh parsley
  • 36 Tbs. arrowroot starch
  • 1/21 pound green beans, trimmed and cut
  • 12 packed cups chopped leafy greens

Instructions

  1. Wash and cut potatoes (with or without skins – for taste’s sake, peel them, for health’s sake, leave the peels on).
  2. Melt fat in large pot.
  3. Saute leek over medium heat (or anything else from the Allium family), stirring occasionally while dicing potatoes. When the saute is nicely aromatic and a bit limp, add garlic if using, stir for one minute, then add the potatoes.
  4. Pour in the broth to cover and salt (Use the code kitchenstewardship for 15% off of your first purchase), at least a teaspoon per quart of liquid total (including milk) and pepper.
  5. Add any dense veggies: broccoli, cauliflower, carrots. Balance in a steamer basket if you choose or just boil in the broth. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until vegetables are soft.
  6. Pour in 3 1/2 cups of milk and seasonings; add green beans.
  7. Bring to a boil and simmer for at least 5 minutes, then add the greens. Whisk starch and 1/2 cup cold milk (no need to measure, just eye it up) thoroughly, bring the soup back to a boil and pour starch mixture in while stirring constantly over medium to medium-high heat.

Notes

  • Refrigerate to store for up to a week. Freezes pretty well as long as you don’t mind the potatoes falling apart a bit. Reheat to serve.
  • Adding peppers will change the flavor a great deal, but if you want to make a Mexican style creamy soup, add diced peppers when you are sauteeing the onions, and try chili powder and cumin in place of the herbs.
  • You can do just about anything with this framework recipe. Add cheese for a cheesy chowder, ham or sausage too for a hearty main dish, or fry up some bacon and onions and use a little bacon fat for the roux, then add bacon to the soup and sprinkle with cheese for “loaded baked potato” soup.
  • For a super kid-friendly version, try pureeing it so they can’t see the vegetables. 😉
  • If you want to use a traditional roux, you’ll either need to drain your potatoes and veggies and make the roux / bechamel in the pot, or just start the roux and cream sauce in one pot and transfer the veggies and broth in.