In our house, cooler temps mean lots of soup. A good, hearty soup can serve as a main course for dinner, and leftovers make for a wonderful, quick lunch for me or pack up easily for the kids to take in their lunch. I look forward to sharing lots of my favorite soup varieties in the coming months as winter sets in on us.
Let’s start with potatoes, which are available weekly in our winter CSA and provide an abundance of B-vitamins, especially vitamin B6 or pyridoxine, thiamin, niacin, pantothenic acid, and folate. While I will probably not encourage you to have french fries or potato chips as a potato serving. Unless you venture to make your own with a little coconut oil. (If you are in a pinch, I did find these wonderful potato chips at a conference I went to this past fall.) You will certainly find a potato side on our table a couple times a month.
This rich and creamy potato soup is also a treat over the winter months. If you prefer to keep it dairy-free, coconut milk has proven to work wonderfully in our house.
Chunky Potato Soup
- 2 1/2 cups water
- 2 tsp salt
- 4 cups of raw cubed potatoes
- 1 cup chopped onion
- 1 cup of celery
- 1 medium carrot, grated
- 1/2 cup of rutabaga (optional)
- 1/4 cup of butter
- 1/4 cup of flour
- 1/4 tsp black pepper
- 1 tsp dry mustard
- 1 tsp parsley
- 1 1/2 tsp amino acids
- 2 cups milk
- Cheese of choice (optional)
- Bacon as topping (optional)
Bring water and salt to a boil. Add potatoes, onions, celery, rutabaga (optional), and grated carrots. Cook until tender.
In a smaller pan melt the butter and add flour, pepper, dry mustard, parsley and amino acids.
Stir well and add milk. 
Add all of this to the potato mixture and simmer. Do not boil. Top with cheese or bacon to add some richness to this soup. It would pair wonderfully with a salad or warm bread. Enjoy!