Mashed Potato Soup

De.Ma.Cuisine's picture

May. 01, 2012

Ingredients

Carrot 1 Medium
Turnip 1 Medium
Radish 1 Medium
Potato 4 Cup (64 tbs)
Garlic clove 2 Medium
Onion 3 Small
Fresh spinach 2 Cup (32 tbs)
Sweet potato 1 Medium
Vegetable stock 4 Cup (64 tbs)
Milk 2 Cup (32 tbs)
Nutmeg 1/4 Teaspoon
Ginger 1/4 Teaspoon
Thyme 2 Teaspoon
Oregano 1 Teaspoon
Chili powder 2 Teaspoon
Paprika 2 Teaspoon
Apple cider vinegar 1/2 Cup (8 tbs)
Salt 1 Teaspoon (to taste)
Pepper 1/2 Teaspoon (to taste)
Cheddar cheese 1 Cup (16 tbs)
Olive oil 4 Teaspoon

Directions

MAKING

1. Heat soup pot, and add oil.

2. Add veggies (all but garlic), salt and pepper.

3. Stir.

4. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.

5. Add garlic and seasonings.

6. Cook 2-3 minutes.

7. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan for2 minutes.

8. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.

9. Remove from heat.

10. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).

11. Stir in cheese and remaining vinegar.

12. Taste and add more seasoning if needed.

SERVING

13. Serve with crostinis or crusty bread.

Notes

If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

For more information, visit the blog entry Mashed Potato Soup.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 539Calories from Fat 195

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 1319 mg54.96%

Total Carbohydrates 70 g23.3%

Dietary Fiber 12 g48%

Sugars 15 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet