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Saturday, September 17, 2011

Potato Cheddar Soup

We had a lot of baby potatoes in our CSA share over the last month.  I decided to try making a potato soup, and was very pleased with the results.  It was was very easy to make and quite tasty!

1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
2 cups small, thin-skinned potatoes, washed and quartered
4 cups vegetable broth
1 can great northern beans, drained and rinsed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
Salt to taste
1/4 cup Cabot cheddar cheese powder

Combine the onions, celery and carrots in a large soup pot, along with a tablespoon of oil or butter. Cook for about 10 minutes on medium heat, until softened.

Add in potatoes, beans, broth and spices, and simmer for approximately 20 minutes, until potatoes are soft and easily pierced with a fork.

Add cheddar powder and cook for 5 more minutes.  If you don't have cheddar powder, you could add 1/2 cup shredded cheddar cheese.

If you wanted to keep this dairy-free, you could add 1/4 cup almond milk for creaminess and 1-2 tablespoons of nutritional yeast to give it a cheesy flavor.

Makes 4-5 servings

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