Thursday, February 23, 2012

Potatoes and Veggie Soup

This is not the best photo. I apologize.

We eat a lot of potatoes in this house. Nathan fries them up each morning with his breakfast, I regularly roast them at night with a tray of other vegetables, and when we're feeling sad or sick or just down, mashed potatoes never fail to perk us up. Of all the things we need in life, another potato recipe doesn't exactly make the list. And yet: another potato recipe.

There's nothing exciting or particularly thrilling about this recipe, except that it is 1. simple, 2. tasty, and 3. able to fill any existential holes yawning in your heart (or, for that matter, in your stomach). It's amazing the number of things a bowl of simple, hearty soup can fix.

Potato and Veggie Soup

You will need:
1 onion, peeled and diced
3 carrots, peeled and chopped
3 cloves garlic, minced
4 potatoes, peeled and chopped
3 cups vegetable broth
1 handful of cilantro (optional)

In a large pot, saute the onion and garlic for a few minutes. Add the carrots and cook until soft (about five minutes).

Add the potatoes and cook for a few more minutes. Pour the broth into the pot, stir, and bring to a boil.

Cover and simmer for 30 minutes, or until the potatoes are soft and falling apart.

Throw in a handful of cilantro, if you're into that sort of thing. If you have an immersion blender, this next part is easy: immerse the blender and blend until mostly smooth, with a few nice potato chunks left behind. If you don't have an immersion blender, use a regular one and ask for an immersion blender for the holidays. Salt and pepper to taste, serve, and enjoy!