Recipe:
- 2.5 lbs potatoes, preferably russets; chopped into a large dice
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped or thinly sliced
- 3 cloves garlic, finely minced
- 32 oz. chicken broth
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 3 bay leaves
- 1 tsp thyme
- 1 tsp sage
- 2 tbsp oil, recommend filtered (cooking) olive oil, vegetable oil or canola
Equipment:
- Medium Dutch oven or heavy pot
- Potato masher
Directions:
Place a Dutch oven or heavy pot on the stove and preheat with medium setting on a medium burner. Add the oil, and then the chopped onion, celery, and carrots and stirring frequently. Cook for 3 to 5 minutes until the onions begin to turn translucent.
Add in the minced garlic for one minute, stirring frequently. Garlic burns easily, so goes into the pot near the end of the sauté.
Add in the broth, potatoes, salt, pepper, sage, thyme, and bay leaves. Stir to combine.
Bring the soup to a slow boil, and then drop the temperature to medium low and simmer 25 minutes or until the potatoes and carrots are fork tender.
Remove the soup from the heat, remove the bay leaves, and use a potato masher to make the soup a porridge-like consistency.
Serve immediately with bread, and top with your choice of condiments.
Suggested toppings:
- Shredded sharp cheddar or Mexican-blend cheese
- Sour Cream
- Butter
- Chives
- Chopped Scallions
- Crumbled bacon
Serves six.
