A hearty potato soup is a versatile, delicious, and filling dish that can be adapted to vegan and vegetarian preferences by omitting cheddar and bacon. This soup is perfect for cold winter evenings, rainy autumn days, or simply for preparing a diverse, nutritious lunch or dinner for the whole family.The base of the soup is potatoes, which are available all year round and are an excellent source of fiber, vitamins, and minerals.
1lbroth(vegetable or chicken, if you prefer) (4¼ US cups)
4garlic cloves
1tsp.paprika
½tsp.ground coriander
2sprigs of thyme
cheddar (optional, ~70 g)
bacon(optional, 4 slices)
green onions(optional)
Instructions
Peel and cut the potatoes into large pieces. Boil them in boiling water until cooked, then drain the water and set aside.
In the meantime, prepare the other vegetables.Finely chop the yellow onion, garlic cloves, and the white part of a few green onions.Cut the carrots into small pieces and the celery stalks in half, then chop them into small pieces.
In a skillet, fry the bacon until golden-brown. Remove from the skillet, let it cool, and then cut it into small pieces.
In a large pot, heat some vegetable oil over medium heat.Add the chopped onion and cook until softened. Add the chopped carrots, ground coriander, paprika, and thyme leaves. Cook for a few minutes, stirring occasionally.Add the chopped celery and garlic and cook for another minute.
Pour in chicken or vegetable broth and bring to a boil. Add the cooked potatoes and cook for about 20-25 minutes.Using an immersion blender, blend the soup until smooth. Season with salt to taste.
Pour the soup into bowls, sprinkle with chopped green onions, grated cheddar cheese, and chopped bacon.Serve hot.