It’s been very cold here on the Prairies, certainly nothing new for February, which means a lot of time spent indoors. On the plus side, it’s also a great time to get into the kitchen to try some new recipes and old favorites, particularly soups, stews, breads and other cold weather comfort recipes.

Today I am featuring a really delicious potato soup from my cookbook, rich and creamy, a meal in a bowl. You can add a Cheddar muffin (recipe to follow soon) or just some toast on the side, if you are really ravenous!! By using Yukon Gold potatoes this time, the soup was even tastier and a rich golden color instead of the usual “whiter version” that results from regular potatoes. Hope you enjoy this soup and keep warm, wherever you are…

ANOTHER GREAT POTATO SOUP

3 T. butter
6 medium potatoes, chopped
1 large onion, chopped
2 large stalks celery, chopped (use leaves too)
2 medium carrots, chopped
4 C. vegetable soup stock
1/8- ½ teas. each sea salt and freshly-ground pepper, to taste
1  T. crushed dried thyme leaves

1 ½  T. cornstarch, ½ C. milk or soy milk, 1/2 C. regular or low-fat sour cream

In a large soup pot, melt butter over medium heat.

Add the vegetables and sauté for 5 minutes. Add the stock and seasonings and bring to a boil. Cover and simmer over low heat for about 20 minutes, stirring occasionally until potatoes are very soft.

   Yukon gold!!!!           the other veggies

While soup is cooking, combine remaining ingredients in a small bowl, stirring until very smooth.Add the sour cream mixture to soup and simmer gently over low heat  for 1-2 more minutes to thicken slightly.

Time to simmer……        and to savor!!!!!

 Remove soup from heat and blend with a food processor, to desired consistency. Adjust seasonings.

Top each serving with grated Cheddar cheese and/or parsley if desired. Serve immediately.

 Makes 6  servings
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking the Meatless Way