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Purple Sunday Potato Soup |
Sunday Potato Soup
3 tbsp olive oil
1 c. chopped white onion
1 c. chopped celery
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The Stars of the Show |
2 c. chopped baby red potatoes
1 c. chopped, peeled carrots
1 c. frozen cauliflower
2 tbsp white wine, or red/white wine vinegar
3 cups vegetable stock or water
2 tsp dried tarragon
1/2 tsp each cayenne pepper, nutmeg, oregano
3 bay leaves
salt & pepper to taste
chopped green scallions
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Deglazing with Vinegar |
2) Deglaze the pot with the wine or vinegar, picking up the the bits off the bottom with a wooden spoon.
3) Add the potatoes, carrots, cauliflower, stock and seasonings.
4) Bring to a boil, then reduce the heat to a simmer for at least one hour, up to two.
5) When thoroughly cooked, remove the bay leaves and use an immersion blender to blend to your desired consistency. I usually just leave a few larger pieces.
6) Serve hot, topped with scallions.
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Add in the Goodness |
Optionally, this soup is also great topped with:
- grated cheddar cheese
- dollop of sour cream, plain yogurt or créme fraiche
- bacon bits
- chopped cilantro
- croutons
Enjoy on your next chilly Sunday!