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More Soup Recipes
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Always start cooking potatoes with water that's come to a boil first. Then the potatoes will be less inclined to scorch on the bottom. Once the boiling water's been added to the pot of potatoes, leave the pot on high heat just until the water comes back up to a boil. The pot can then be turned off and the potatoes will finish cooking on their own, or on very low heat, for 20 minutes or so.
Healthy Recipes
A bit of virgin olive oil, used to grill the various veggies going into a soup, will add richness without adding any saturated fats. The soup can still be full of flavor, but healthy at the same time!
Chipotle Potato Soup Recipe
This soup gets its color from grilled carrots; searing the veggies in extra virgin olive oil adds richness without the saturated fats. The deep, smokey flavor of the chipotle peppers gives it a kick. Depending on the quantity of veggies used, this healthy recipe serves 8 or so.
Ingredients:
- 2 chipotle peppers, or to taste (plus for garnish)
- 1 large onion, chopped in large chunks
- 2 large carrots, in chunks
- 1/4 of a bunch of celery, in chunks
- 1/3 c. olive oil
- 3 lb. or so potatoes (about 4 medium large)
- 1 1/2 tsp. salt
- parsley or cilantro for garnish
In a very hot skillet or pan (preferably iron), sear chopped veggies: > 2 chipotle peppers, or to taste > 1 large onion, chopped in large chunks > 2 large carrots, in chunks > 1/4 of a bunch of celery, in chunks > 1/3 c. olive oil
Add a big splash of water to the pan now and then, to allow for more steaming of the veggies. Turn the veggies as they brown, letting them continue to brown on high heat. This will caramelize the natural sugars in the vegetables, adding extra flavor.
Once the veggies seem well-browned, cook them 10 minutes or so longer in a separate pot, covered with water, so they'll be soft enough to puree. Meanwhile, in a medium pot, simmer in water just to cover:
The next step is pureeing the veggies. This is easily accomplished with a food processor, or you can use a potato masher. For smoothest consistency, drain and reserve the cooking water. Process the veggies without their broth, until smooth, then add in the cooking broth. Process: > Carrot, celery, onion, and peppers
Next, the cooked potatoes can also be added to the mix. (These are added last, as pureeing potatoes for too long can result in an undesirable, sticky texture.). Process: > The 3 lb. cooked potatoes (cooking water set aside)
Mix the two batches of pureed vegetables and potatoes, plus any remaining cooking water, all together in one pot, adding salt for flavor: > 1 1/2 tsp. salt
To use chipotle peppers for garnish, prepare some extra peppers by slicing a few and microwaving in a small bowl with a splash of water and oil. Garnish the soup with: > Parsley or cilantro > Optional: Extra Chipotle Peppers