WHAT YOU NEED
The other night, I decided to look at some of my recipes from when I started the blog and omgosh guys, what a difference from then to now. The picture quality, the writing, everything frankly. It was so fun and then I thought hey, what the hell, let's pluck a couple of recipes from every October since I started this blog. I'm being honest in my little tidbits about each recipe, so you'll know if I think you should wait for me to retest lol
Enjoy the old pics, celebrate the growth, and let's keep eating bomb food together ;)
Here's to many more years of recipes, improvement, and new things :)
WHAT YOU'LL NEED
I love me a big old bowl of creamy potato soup y'all; there's nothing more satisfying to me in a soup than one that's loaded with taters. While I was trolling for inspiration, I came across a creamless method for potato soup that relied solely on the starches from the russet potatoes. (For the record, I always tag the website but I forgot to save it. I'm ashamed.) I loved this idea because although I am not one to shy away from heavy cream, it's a nice thought to have a lighter alternative. Don't worry though, there's some butter and sour cream to finish things off and give it that lusciousness we crave.
1. When I find the original page I got this method of making potato soup from, I will 100% update y'all. I hate not giving credit if I use an idea.
2. The soup is thick AF. Feel free to thin it out using additional sour cream or broth until it is at the consistency you'd like.
3. The starches from the russets boiling are what thicken the soup. However, you could easily fold in some cream or milk if you prefer.
4. The OG recipe suggested a potato masher, it was defs a different texture than a typical creamy blended soup. Use your IMMERSION if you'd prefer. It should work out.
Jonathan - Happy Veg
Recipes that everyone in the house will love, guaranteed.