Monday, May 6, 2013

Thick 'n Creamy Potato Soup

Have we moved on from soup?  Are we only eating fresh, raw salads and berry pies from here until October?  We're only going to eat alfresco and have garden parties and wear big hats that block the sun?  We'll drink iced tea and lick ice cream out of waffle cones.

That all sounds really nice and I like a fresh blueberry pie more than most, but unfortunately summer fruits and veggies aren't quite in season (at least not here in Colorado where we had 10 inches of snow last week).  So I think we should embrace hearty, soul-warming soups for a little while longer.
Once we've packed up all of our winter clothes and put them in storage, we can officially start the diet of fresh greens followed by berries and ice cream.  Washing it all down with fresh-squeezed lemonade and cold beer.

Even then, there are always rainy days, right?  All I'm sayin' is give soup a chance!

3 carrots
3 stalks celery
1 onion
2 cloves garlic
3 lbs. red potatoes w/skins on
1.5 qts. chicken stock
2 Tbsp. crushed red pepper
1/4 tsp. cayenne pepper
salt & pepper
2 bay leaves
1 can corn (or cooked, fresh corn)
1/2 c. cream
1 c. cheddar cheese

1.  Chop carrots, celery and onion.  Mince garlic.  Sauté in a large stockpot with a couple tablespoons of olive oil.

2.  Cube potatoes.  Place in stockpot.  Cover with chicken stock.  Add crushed red pepper, cayenne, salt, pepper and bay leaves.  Simmer until potatoes are tender.

3.  Remove bay leaves.

4.  Use a potato masher or immersion blender (depending on how smoothy/chunky you'd like your soup) to blend the soup.

5.  Stir in corn, cheddar cheese and cream.


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