Potato soup with fall vegetables

October 15, 2012 § 7 Comments

Trying to see how else we could prepare butternut squash, I tried adding it to potato soup.  Because Dave is a little suspicious of butternut squash, I mashed before adding it to the soup.  I also added broccoli, cauliflower, and bacon, making it a true fall vegetable soup.  It was a very filling meal, and could easily be made vegetarian, if you use vegetable broth instead of the chicken broth, and leave out the bacon entirely.

Potato soup with fall vegetables

olive oil

6-8 red potatoes, unpeeled, and cut into a small dice (about 4 cups of potato pieces)

1/4 cup minced onion

2 garlic cloves, minced

1/2 cup dry white wine

4 cups chicken broth (may substitute vegetable broth or water)

1/4 teaspoon salt (more or less, depending upon how salted the chicken broth is)

1 teaspoon Herbs de Provence

1/4 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

water (or additional chicken broth)

1 cup chopped broccoli

1 cup chopped cauliflower

1 cup cooked mashed butternut squash

1-2 cups cubed monterey jack cheese (or Velveeta)

1/2 cup cream

paprika (optional)

crumbled cooked bacon (optional)

In a large soup pot, saute the potato cubes in a few tablespoons of olive oil for 2-3 minutes.  Add the garlic, and saute until it is soft, another 1-2 minutes.  Pour in the white wine.  Cook and stir for 4-5 minutes, as the wine cooks down slightly.  Pour in the chicken broth.  Season with the salt, Herbs de Provence, pepper, and red pepper flakes.  Add additional water if necessary, to make sure that the potatoes are covered well.  Cook over medium heat, until the potatoes are tender, about 20 minutes.  Stir in the broccoli, cauliflower, and butternut squash.  Cook another 20 minutes, until the vegetables are cooked.  Remove from heat, and use a potato masher to roughly mash the vegetables while they are still in the pot.  Return to heat, and reduce heat to low.  Add the cheese and cream, and cook, stirring gently, until cheese is melted.  Serve, topped with the paprika and crumbled bacon (if desired).    Serves 4-5.

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