Prep 20 mins
Cook 40 mins
I've been working on this potato soup for years, and I'm finally happy enough with it to share. Just tonight, I served it to a friend who claimed not to like potatoes. He liked it! Specific brands for making this egg-, dairy-, and soy-free are included. A good potato soup does not need cream or milk!
- 1⁄4 cup margarine (Earth Balance Soy Free)
- 1 1⁄2 cups celery, diced
- 2 cups onions, diced
- 8 cups potatoes, diced (skin on is fine!)
- 3 large cloves garlic, crushed
- 1 tablespoon chicken base, paste (Better Than Bouillon Organic)
- 6 cups water
- 2 teaspoons salt
- 1 tablespoon parsley flakes
- 1 tablespoon dried chives
- 10 slices bacon
- Combine margarine, celery, onion, potatoes, and garlic in a stock pot (5 qt size works well).
- Saute vegetables for 10 minutes.
- Add chicken base, water, and spices.
- Bring to a boil and reduce heat.
- Boil 30 minutes, until potatoes are soft.
- Cook 10 strips bacon to crisp (precooked bacon in the microwave does just fine). Add to soup.
- Use a standing blender or stick blender to blend soup to a creamy consistency. You may need to allow the soup to cool before transferring to an upright blender, and blend in batches. Stir the final soup well.
- We love this consistency, but if you wish to thicken the soup, potato flakes may be added. It could be thinned with a broth or milk product.
My family really liked this soup. I appreciated the quantity, allowing for it to be frozen since there isn't any dairy and more bacon can be added later. I used nitrate free, uncured bacon with organic chicken broth to help get down the sodium. Next time I will chop green onion for the top too.