Ingredients: |
Ingredients: 8 large potatoes - diced
4 cups vegetable stock
2 medium carrot - finely chopped (optional)
1 yellow onion - finely chopped
2 cloves of garlic - minced
3 stalks of celery - finely chopped (optional)
1 1/2 cups of milk or cream (sub non-dairy for vegan)
1 tbs potatoe or corn starch
1/4 oil or butter (per dietary requirement) - I recommend olive oil, butter, or coconut oil
oil for frying
1tbs pepper
1tsp paprika (optional but highly recommended)
1tsp dill (optional)
1tsp thyme (optional)
1 cup of cheese plus extra for topping (vegan if necessary)
green/spring onion chopped
other favorite toppings
- coconut bacon
- tempeh bacon
- sauerkraut
- loads of hot sauce
- roasted red pepper gravy
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Directions: |
Directions:1) combine 6 of the diced potatoes, onion, carrot, seasonings, celery and 1 tsp of oil in a large pot over medium high heat until the carrots onions become translucent
2) in the mean time begin to pan fry the remaining 2 potatoes until dark golden on the outside. You can also bake them if you prefer a healthier option.
3) Add the 4 cups of stock to the vegetables and bring to a boil, allow to boil until potatoes are soft
4) whisk together milk a potato starch and add to stock mixture, stir and reduce to medium heat
5) use a masher to mash the potatoes until only a few lumpys remain - remember we are making soup not mashed potatoes
6) stir in the cheese and let simer for about 10 minutes, until it begins to thicken to a good consistency
7) add in half of the fried potatoes and serve with more sprinkled on top along with your desired toppings |
This recipe for Fried Potato Soup is from