DEEP FLAVORED OLD FASHIONED POTATO SOUP & VARIATIONS

NOTHING IS MORE COMFORTING THAN A WARM BOWL OF POTATO SOUP..here is a basic recipe and variations

serves 8

4 pounds starchy small to medium sized, potatoes, washed & scrubbed well, not peeled 

2 tbsp caraway or dill seed

1 tsp sea salt

2 quarts water

2 cups chopped leeks ( inc. some of the dark green leaves)

2 cups minced onion

2 quarts milk (nut milk is fine)

1 tbsp dried marjoram

1tbsp smoked paprika


Place the scrubbed potatoes in a large pan , add the salt and caraway seed and water and bring to boil, cook for 30 mins on low simmer, covered.

Remove from heat and keep the cooking liquor.
Peel the potatoes and cut into chunks and return to cooking liquor.(cooking on the peels actually flavors the cooking liquor)
Add the leeks, onions, and cook for 30 mins..then blend very well.
Return to the pan and add the milk.
Bring to boil and simmer adding herbs and spices, check for seasonings adding salt as needed.

Serve hot in warmed bowls with toast points and or crackers.


Variations:

Add carrots to the soup give it a nice warm glow when blended.( artist David Hockney's Fave.soup)
May also add chopped celery, chopped squash, any green vegetables, yams, parsnips and white sweet potatoes.
May also be finished with cooked peas, red bell pepper, minced parsley or minced scallions/chives.

Add plain yogurt and or cream when serving.

This is wonderful, warm, when poured over warm boiled and chopped beets.

This makes a very refreshing soup served cold in summer aka Vichysoisse

GOOD EATING FROM GOOD LIFE