Potato Soup – Comfort Food for January!

This very easy to make soup warms the soul on a January day.   It is simple and quick, and freezes very well.  My favorite potato soup is the Mom’s Potato Leek Soup on page 184 in Eat Away Illness, (available at http://www.healingwithnutrition.ca)   but I often do not have leeks on hand when a craving for potato soup hits!  I used my chemical free homegrown potatoes, carrots, and onions, and homemade chicken broth and dried dill.  I have not mastered the art of growing celery just yet, although I have tried.  It is really a healthy vegetable soup, but the creamy potato texture really comes through.   It is gluten and dairy free, and there are no grains or flour used for thickening; just blend some of the batch and Voila!  very creamy.   This batch makes about 6 large servings.

Potato Soup 3 (Custom)I served this soup with my homemade Ezekiel crackers and slices of Goat Feta cheese.


2 carrots, chopped fine or shredded

2 ribs celery, chopped fine

1 large onion, chopped to fine dice

1 1/2 pounds potatoes, diced.  Leave skins on.

1/4 cup coconut oil, ghee or organic butter if diet allows

4 cups chicken stock

1 cup coconut milk (I use homemade.   Recipe in Eat Away Illness).

salt and pepper to taste

red pepper flakes to taste

2 tbsp. fresh chopped dill or 1 tbsp. dried

  1.  Cook veggies in coconut oil or butter in a large pot, uncovered, on medium heat, stirring occasionally, until beginning to brown.
  2. Add stock, spices, (except fresh dill) and simmer until veggies are tender.
  3. Blend small batches if desired for a creamier version.
  4. Add milk, bring to simmer and adjust seasonings and add fresh dill if using.

Potato Soup 4 (Custom) I like to freeze individual servings in wide mouth glass jars, with the lids off to prevent cracking, and then replace cap and label when soup is frozen.  To make the quick Ezekiel crackers, purchase Ezekiel wraps, brush with coconut oil and cut into desired shapes.   Bake at 350 to 400F for 5 to 10 minutes or until lightly browned.   Cool in pan. Remember to take a jar of this soup out in the morning before you rush off to work and a quick lunch awaits!  Just add a few cut up raw veggies and the wholesome crackers and Feta cheese and you have a balanced meal.




2 Responses to Potato Soup – Comfort Food for January!

  1. Phyllis Hodges says:

    Hmmm… not potatoes listed in the ingredients, which is quite to my liking! (A Freudian slip?)


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