My husband has a potato addiction problem. I mean the man craves potatoes in all shapes and forms constantly. So lately in order to feed his potato craving I have been whipping up this super easy potato soup. This recipe is quick and reheats wonderfully. It is also gluten free. Thickness in this soup is achieved by smashing (or pureeing) some of the potatoes negating the need for flour.
Easy potato soup
Makes about 6 cups
4 large russet potatoes, chopped into bite sized pieces
2 tbsp butter or olive oil
1 small onion, diced
2 cloves of garlic, chopped
2 tbsp dried oregano
2 tsp dried thyme
2 bay leaves
3 cups vegetable stock
2 tbsp heavy cream (optional)
Ground white pepper
In a large stock pot over medium heat sauté the onion and garlic in the butter until the onions are soft and the garlic begins to brown. Add the oregano and thyme stirring until fragrant (about 1 minute). Add chopped potatoes, bay leaves, and vegetable stock. Bring to a boil then reduce heat and simmer until the potatoes are easily pierced by a fork. Using the bottom of a drinking glass smash about half of the potatoes (alternatively this can be done with an emersion blender). Add the heavy cream (if using) and stir. Season with white pepper and enjoy. Oh and if you make this for your husband you may want to remove the bay leaves before he tries to eat one J
(is it just me or does the word “potato” look really weird?)
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