Thursday, April 7, 2011

Rustic Potato Soup

Hey.... this looks like a good place for a food blog. Think maybe I should post a recipe? (since I haven't posted one in almost a month.)

Since I've quit smoking (4 months today..YAY!) my monthly visits to the doctor have reported steady weight gains so don't assume that just because I'm not blogging about food, I'm not eating it. The doc just keeps winking at me and saying "good job," like maybe he's confused about things and he's thinking I'm pregnant. I just nod and buy a bigger pair of fat pants on my way home.

Now on to the soup. Why rustic potato soup? Because I didn't feel like peeling the potatoes, of course! Please do so if you find skins unappealing. (There's a pun in there somewhere, I just know it.) This soup could also be made with two quarts of chicken broth and a splash of cream at the end if you're not wanting to use all milk. I just happened to have a half gallon of skim milk that needed used ASAP so I went that route instead. And I would be remiss if I didn't asked for forgiveness for using a little Velveeta. You can take the girl out of the country but that won't make her any less processed-cheezy.

Rustic Potato Soup

1 TBSP olive oil
1 medium onion, diced
2 stalks celery, diced
1 large carrot, small dice
1/2 red bell pepper, seeded, diced
salt and pepper
1/4-1/2 tsp crushed red pepper flakes
1 clove garlic, minced
2 quarts milk (I used skim)
4 chicken bouillon cubes
1 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
4 medium russet potatoes, scrubbed and peeled or unpeeled, small cubed
4 ounces Velveeta, cubed
sour cream and chives, optional as garnish

In a large nonstick soup pot, heat the olive oil over medium-high heat and add the onion, celery, carrot and red bell pepper. Season with salt, pepper and crushed red pepper flakes. Saute until onions have become translucent, 6-7 minutes. Add the garlic and saute for another minute or two. Stir in the milk, bouillon cubes, rosemary and thyme. Add the cubed potatoes and reduce heat to medium. Stirring often, bring soup to a slow boil and boil for about 15 minutes, or until potatoes are tender. Remove from heat. Place about 3 cups of soup into a blender and carefully puree. Return puree to soup and add Velveeta cubes. Stir until cheese is melted. Serve garnished with sour cream and chives, if desired.


egbkid said...

Congrats on quitting smoking! This soup looks delicious, i have actually never had potato soup, but it looks good enough to try!

Julie said...

4 months....congratulations. Yes, quitting smoking causes weight gain but I think it's still better than the smoking. This soup looks delicious. Are the daffodils from your yard? Nothing's blooming here yet. :(

Carrie @ Cottage Cozy said...

I am so excited that you have stopped smoking...that is truly more than awesome♥ If you put on a little be it! You can worry about that later. The soup loos rustic and delicious!

Sue said...

Well, you still have your sense of humor:) Congrats on four months, Mags! This soup looks tasty; I like rustic.

Kat said...

It is very normal to gain weight during the quitting smoking process. I know how hard it is to quit, I did it 11 years ago, and still proud I did. I am proud of your accomplishment! Good Job! And, I love potato soup. Thanks for the recipe.

Nanan said...

Now I've found 2 excellent soup recipes in one day - was checking out JBugs Kitchen Antics - she had a chowder that looked devine. I LOVE LOVE LOVE potato soup - and try to leave the skins on as much as possible 'cause that is where the vitamins are! 4 months - you are my idol! Start gardening - I lost 10 pounds in 2 weeks!!!!! It is already in the upper 70s low 80s here in the marsh, though!
Velveeta Rules! Skim milk is devine! We ladies (and men, too) need our calcium!

Nanan said...

Hey - I saw an article the other day - It is better to be fat with a strong heart than skinny with a bad heart!

Frieda Loves Bread said...

Congrats on 4 months! Woot! This potato soup is right up my the skins on, girl! We must be on the same track, as I just posted an awesome clam chowder recipe!

Natalie said...

4 months!? YOU ARE AWESOME!!!

The Mom Chef said...

Oh dude, it's so good to have that humor sneaking back in your posts. I have a 4 year-old. How am I supposed to explain snickering out loud at "find skins unappealing" to her? Wow, I love you.

Huge kudos to you for hitting the 4-month mark. One day at a time. One day at a time. You're awesome.

The soup looks heavenly. I'm sure it was. I'd probably need to add another clove of garlic or so, but yum!

June said...

Four months - that's incredible Mags. So happy for you and happy to see you back along with your funny bone. As for the pun...I can't stop laughing over that one. As for Nanan (Lea), I might have paid her to say that. Tee,hee!

Laurie@The Baking Bookworm said...

Welcome back, Mags! Congrats on 4 months of not smoking! That is a huge feat! As for the recipe? You had me at potato. :)

Betty @ scrambled hen fruit said...

Congratulations on 4 months smoke free! This soup looks delicious- and I like the rustic potato skins. :)

chaya said...

You are our role model, gal. You must be happy plus with such an achievement.

I don't have to stop smoking but I should lose some weight. If you can do one, I should be able to do the other.

bunnyeatsdesign said...

Well done on quitting smoking. It's not an easy thing to do and you are very brave. My husband is a on again off again smoker but when he's off smoking, he eats so much. The $70 a week he saves from avoiding cigarettes is spent on junk food instead. So while smoking is bad for your lungs, it might be good for your waistline. Hopefully in a while your eating will get back to normal. My husband started smoking again so we never had a chance to find out if his eating would plato back after longer without cigarettes. Good luck to you!