I know it’s technically summer… or spring? Whatever. Either way, the weather is warming up. But for some reason, I still feel like a good bowl of soup! We had some veggies that were slightly passed prime in the fridge~ so I decided to whip up a pot of cream of potato soup!
Steve was happy… let’s just say this is the first time I’ve actually cooked more than a deli meat sandwich, grilled cheese, or eggs in quite some time!
- 8 small baking potatoes, diced
- 25 (ish) baby carrots (or of course, you can use the regular kind!!), sliced
- 1 bunch celery, diced
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 1-2 Tbsp olive oil
- 1 tsp corriander
- 1 Tbsp dill
- 1 tsp ground black pepper
- 1 quart chicken broth
- 2-3 c. water (to cover)
- 1 package low fat cream cheese
- 2 c. skim milk
- sea salt
- cheddar cheese for topping ( you can also use sour cream, bacon, and scallions if you’d like!)
In a large stock pot, heat olive oil. Drop in all chopped veggies (potatoes, carrots, celery, onions, and garlic). Add in coriander, dill, and pepper. Cook on medium/med low heat till veggies get slightly tender (10-15 min). Add more oil if needed.
Add the chicken broth & water to the pot. Simmer for 1-2 hrs or until veggies are done. Add in cream cheese & skim milk. At this point, I used an immersion blender to incorporate all ingredients…You could use a food processor (or just leave it chunky). Ladle into bowls & top with sea salt, cheese, sour cream, bacon and scallions to taste.