In our first years of motherhood, when a friend had a baby, we each made her a meal. It was a small offering of help in those sleepless and stressful peaceful first days home with a newborn. It’s been more than a few years decade since we’ve cooked for each other. But in these days of spaghetti, again combing the internet for healthy and fast meals, a surprise dinner on a friend’s doorstep might just make her entire day year. This Potato Soup recipe makes it a snap to do something kind. The pictures below prove it’s just a matter of chopping, boiling, and blending. Pair it with crusty bread and a salad to completely impress someone. This batch is for my friend Heather as long as my kids keep their mitts off it.
Enjoy!
Your Foodie Friend Tara
Potato Soup
Ingredients:
- 2 Tablespoons butter or vegetable oil
- 10 baby carrots
- 5 red potatoes, peeled and cut into large pieces
- 1 onion, sliced
- Freshly ground pepper and red pepper flakes to taste
- ¼ teaspoon salt
- 3 14-1/2-ounce cans of chicken or vegetable broth
- 2-1/2 cups grated cheddar cheese
Preparation:
- Melt butter in a large, heavy saucepan over medium-high heat. Add the carrots, potatoes, and onion. Cook, stirring, until the vegetables are lightly browned, about 10 minutes.
- Add the salt, pepper, red pepper flakes, and one can of the broth. Bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. Add remaining broth, return to boil. Cook until potatoes and carrots are tender.
- Puree soup in food processor, blender, or immersion blender.
- Return soup to saucepan and add cheese. Heat until cheese is melted.
