Winter holidays started two weeks ago with unseasonably warm weather (more than 70°F in December in Virginia)- hence the summery Strawberry Cake post.
Now at the end of winter break, the weather has gone completely the other direction. We woke up this morning to a blanket of snow and unseasonably cold temperatures (15°F- yikes!).
This time we need something warm and creamy, that will not break any of your New Year’s resolutions- Potato Soup!
This recipe for potato soup is completely vegan.
Trust me, you won’t miss the cream and calories at all.
2 teaspoons olive oil
1/2 yellow onion, chopped (about 2 ounces)
2 cloves garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1.5 pounds potatoes, peeled and cubed (I use Yukon Gold potatoes)
3 cups water
1-2 teaspoons salt (to taste)
fresh ground black pepper (to taste)
Add the olive oil to a large pot on the stovetop at low-medium temperature.
When the oil warms, add the onions and garlic.
Add the spices.
Add the potatoes.
Give it a stir and add the water.
Mix well and let the soup come to a boil.
Lower the temperature, cover the pot, and let the soup simmer for about 30 minutes (until the potatoes are cooked well).
Purée the soup mixture (use your food processor, blender or puree directly in the pot with a handheld device).
Put the soup back in the pot. Season with salt and pepper to taste.