When cooties get my family down, they want potato soup to lift their spirits. Not too long ago, I would have started the soup with bacon drippings and topped it with bacon. Turning vegetarian has changed all that, of course. I've had to rethink my old ways and create a potato soup that gives us a nutritional boost, not drag us down with nitrates, too much sodium, and bad fats.
My new vegetarian version is perfect. Smooth. Creamy. Just enough onion flavor. Notice I add three drops of hickory liquid smoke in the pot while the spuds are cooking tender. Those three simple drops give just the right amount of smoke to trick your brain into thinking bacon came into play at some point.
HEED MY WORDS: Don't think that more liquid smoke means a stronger bacony flavor. It's doesn't. Trust me.
Of course, you don't have to wait until you're sick to try this soup. Go ahead and give it a test run now. Then come back and let me know what you think.
Feel Better Soon Potato Soup
By October 14, 2012Published:
- Yield: 2 quarts (8 Servings)
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
When cooties get my family down, they want potato soup to lift their spirits. Not too long ago, I would have started the soup …
- 1 large celery stalk chopped
- 3/4 cup yellow onion chopped
- 4 medium gold potato chopped into 1-inch chunks
- 4 cups water
- 2 tablespoon vegetable broth powder
- 3 drops hickory liquid smoke
- 1 cup unsweetened non-dairy milk
- 1/2 teaspoon salt
- In a 5-quart pot, heat 1/2 cup water on medium-high heat. Add celery and onion, stir and cook until onion is tender.
- Add potato, water, vegetable broth powder, and liquid smoke. Bring to a boil, then reduce heat to a simmer. Simmer potatoes until soft, about 20 minutes.
- Remove pot from heat. Use a hand blender to blend vegetables into a thick puree.
- Stir in non-dairy milk to thin out soup's consistency. Season with salt.