Potatoes tend to have a bad reputation despite the fact that they are full of potassium, vitamins, fiber, and minerals.

Brian, due to his strong Irish heritage, absolutely loves potatoes.  Even if they had no nutritional benefit, the top food on his list would still be potatoes.  He claims his love for this root vegetable is because they are extremely versatile.  They are the blank canvas of tasty dishes and no matter how you cook them or what meal you cook them for, they always taste great.

This past Sunday, rain was pouring down outside and even though it is the middle of spring it just felt like a cozy Sunday.  Brian requested a warm, comfort meal of potato soup, and due to the weather and the relaxing Sunday feel…I went with his request!

After I cooked this meal, Brian literally made two requests:

1.  Make this (and other recipes that he enjoys) more than one or two times

2.  Make enough for leftovers to eat throughout the week.

I guess that means he liked it?!

Simple Potato Soup

Makes 2 servings

Ingredients:

• 3 potatoes
• 1/3 cup chopped onion
• 1 stalk chopped celery
• 1 cup of vegetable or chicken stock
• 1/2 cup water
• 1 1/2 cup unsweetened original almond milk
• salt and pepper to taste

Directions:

Place potatoes, onions, and celery in a frying pan with a small amount of water for about 5 minutes to brown and soften.  Add salt and pepper to taste.

Next, add in 1 cup of stock or broth and cook for another 5 minutes or until the liquid is gone.

Then, add in 1/2 cup of water and 1 1/2 cups almond milk.  Cook and boil for 2 more minutes.

Take about half of the soup and place in a blender, food processor, or use an immersion blender to puree some of the soup.  You can make it as smooth or as chunky as you like, but Brian likes a bit of texture in his soups so ours was pretty chunky!

Enjoy!

Of Possible Interest:

• What’s Beautiful:  Strength–The Lean Green Bean
• Best and Worst Energy Drinks–Women’s Health Magazine
• 24 Resources for Living Gluten Free–Greatist