i feel like i need to be getting into fall foods. winter squash has appeared at the markets and stone fruit is getting scarcer and scarcer. the problem is its 70 degrees and sunny. maybe this is a normal fall for some people out there but in oregon we should be weeks deep in rain; instead we are dealing with a drought. yes, a drought in the famed rainy northwest.
this soup comes straight from my mom’s kitchen. it was one of the first recipes i asked for when i was out of the dorms with my own kitchen while i was off in college. mom’s version is fully vegan and delicious but just a tiny bit of cream goes a long way in this soup so i will often add it though the potatoes on their own make it pretty creamy to begin with. best of all it only has six ingredients (counting the cream) and only requires a bit of your attention that you can use to make bread, green beans, or whatever you’d like to serve with this. or use the time to sit down and relax because this soup can easily stand alone or just be served with some crackers.
so regardless of whatever ridiculous weather climate change is bringing you tuck this recipe away for when it gets cooler. its great for sick boyfriends (or children or friends) or just for an easy hearty dinner.
creamy potato soup
makes enough for 6 bowls
4 stalks celery, diced
1 white onion, diced
2 tablespoons olive oil
4 russet potatoes, diced
2 teaspoons apple cider vinegar
4 ounces heavy cream (optional)
chives (optional, for garnish)
dice the celery and onion and put in a large saucepan or pot with some olive oil on medium heat. when the celery and onion are soft add a bit of white wine if you have it on hand and let cook a couple more minutes; if you don’t have wine don’t worry about it. or maybe go grab a bottle and pour yourself a glass.
while the celery and onion are cooking, dice your potatoes. i like to peel mine partially, but peel or no peel is up to you. once the vegetables are nice and soft, throw the potatoes in and add just enough water to cover them. bring to a boil and let simmer for about a half an hour.
after 30 minutes, the potatoes should be nice and soft. add the apple cider vinegar.* if you would like some potato chunks in your soup, take a pasta ladel, pull some potatoes out, and set aside. put the soup into a blender and blend until fairly smooth (it doesn’t take very long). add the potatoes if you set some aside. if you are adding cream, do so now and let it simmer a couple minutes more. add salt and pepper to taste and stir some chives into the mix.
serve with garlic bread or crackers.
*i wanted to add lemon juice instead of vinegar but didn’t have lemons on hand. i added the cider because most dishes need some sort of acid and the vinegar does the trick. if you prefer lemon juice, add small amounts and taste after each addition.