Creamy Potato-Vegetable Soup

“Creamy” might be a misnomer here, since there’s no actual cream in this recipe.  Or, actually, well darnit, this soup IS creamy, without the cream!  I’d been craving potato soup for awhile and really, really, really wanted to have it for dinner.  But I also knew that I needed to find a way to put more nutrition into the recipe, and some protein too, or it wouldn’t be much of a dinner.  Enter cauliflower, fennel and cannellini beans – the cauliflower and fennel to add vitamins (and bulk up the volume without also bulking up the calories), and the beans for a kick of protein.  The fennel adds a sophistication to the soup – it doesn’t taste like regular old, plain-Jane potato soup, but at the same time it’s reminiscent enough that you could easily pass it off as “potato soup” to vegetable haters and they’d be none the wiser.  There are no vegetable haters in my house (I’ve figured out how to get hubby to eat any vegetable except beets – the trick is in cooking them in a way that flatters them best, which means roasting in most cases – and he’s finally accepted fennel in the crisper drawer; all it took was me accepting that he won’t eat it raw).  But still, it’s nice to be able to turn a craving for something that isn’t all that virtuous (I know potatoes are healthy, but potato soup usually isn’t) and turn it into a dinner I’m really proud to serve.  Next time, I think I might make it as a “loaded baked potato soup” by leaving the skins on and serving it with my favorite baked potato toppings – plain Greek yogurt (healthy sour cream swap) and chopped scallions, and maybe even Bac’un bits.  Oops, now I’m craving this soup all over again.

Creamy Potato-Vegetable Soup

1 tablespoon olive oil
1 white onion, diced
kosher salt
6 medium potatoes (Yukon Gold is my fave), peeled and chopped
1 fennel bulb, thickly sliced
1 head cauliflower, chopped into florets
4 cups vegetable broth
1 can cannellini beans, drained and rinsed
freshly ground black pepper

  • Heat olive oil in large stockpot over medium-high heat until shimmering.  Add diced onion and a sprinkling of kosher salt (not too much!), and saute until onion is translucent-golden.
  • Add potatoes and fennel; continue to saute for 3-5 minutes, until beginning to soften.
  • Add cauliflower and toss well to combine.  Pour in vegetable broth and stir to get any bits from the bottom of the pot.  Reduce heat to medium-low, cover partially and allow to simmer for 30 minutes, or until vegetables are tender and cooked through (keep an eye out for boil-overs; if you have any, just take the top off the pot and crank the heat up a little bit to compensate).
  • Add beans and allow to cook about 3 minutes, until softened and warmed through.  Transfer soup in batches to a blender (or use an immersion blender to puree in the pot).
  • When soup is blended to the consistency you like, return it to the pot and season to taste with additional salt (if necessary) and black pepper.  Thin with water if soup appears too thick.  Serve on its own, or with baked potato toppings.

Source: Covered In Flour

Nota Baker: This soup keeps well in the fridge for several days to a week, but it will become extremely thick and a little congealed.  Don’t worry about that – just dump it into a pot, add a splash of water, and reheat, and it will be great.

One thought on “Creamy Potato-Vegetable Soup

  1. Pingback: My Favorite Healthy Swaps « Covered In Flour

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