We don’t turn the heat on in our house unless it’s absolutely necessary. Since we live in Austin, it’s not that big a deal. We find we sleep better when it’s cool, bordering on cold, in the house and it brings new meaning to snuggling on the couch. When the temperatures finally dipped into something resembling Fall a couple of weeks ago, we finally got a chance to indulge in some warm, autumnal recipes, perfect for enjoying on the couch, catching up on Dr. Who episodes.
CREAMY POTATO SOUP
4 cups water
2 vegetarian bullion cubes
4 med. red or Yukon potatoes, scrubbed and quartered
1 med yellow or white onion, diced
2-3 cloves of garlic, diced
1 tblsp butter or olive oil
¼ tsp chili pepper flakes, optional
Salt, pepper to taste
Melt 1 tblsp butter in stock pot over medium heat. Add diced onions and sweat until translucent, about 5 minutes. Add garlic and chili flakes, if using. After a couple mintues, pour in 4 cups of water, and add the bullion cubes. Stir to dissolve. Add the potatoes and cook until tender, about 10-15min. Using an immersion blender, puree the entire batch until thick and creamy. Taste, and adjust salt and pepper to your liking. The bullion cubes are typically packed with sodium, so be careful.
Garnish with parsley, dill, or a dollop of sour cream. Serve with crusty French/Italian bread. Or you can sprinkle with French’s Onions or salad croutons. Serve hot.
Serves 4 (but seriously, 2 will devour the entire pot, so perhaps best to make more)
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