Enjoy this comfort food recipe from Jacquie: Three Potato Soup

Jacquie’s soups consistently get high marks from our customers. You’ll find at least 3 or 4 on her carry-out/delivery menu, readily available for your family.

Three Potato Soup is not on the menu – but it’s very much a crowd pleaser – and happens to be very easy to make from home. It’s made from three flavorful potatoes; Sweet potato, small red potato and Yukon gold. The combination is sweet and savory as well as inexpensive, naturally vegetarian, and filling enough to be a stand-alone meal.

For this recipe, Jacquie has lightened up the calorie count by swapping a few ingredients that won’t affect the flavor.

Jacquie’s recommendations:

“I generally peel the potatoes, especially the sweet potatoes. However, you could also give them a good scrub instead and leave the skins on. I look for locally sourced, organic potatoes, garlic and onions.

Use a high quality vegetable (or chicken for non-vegetarian soup) stock. It will make a difference in the flavor of the finished soup. You could also top with bacon pieces to the final soup if that’s your preference.”

INGREDIENTS

• 3 tablespoons high quality olive oil or organic butter
• 1small white onion, diced
• 4cloves garlic, minced
• 1/4 cupall-purpose unbleached flour
• 2 cups un-salted vegetable stock (or chicken stock)
• 2 cups organic milk
• 1/2 pound each, diced:  red potatoes, peeled sweet potatoes, and Yukon gold potatoes
• 1 cup shredded organic sharp cheddar cheese
• 1/2 cup plain Greek yogurt or organic sour cream
• 2 teaspoons Old Bay Seasoning (or Cajun seasoning if you prefer stronger flavoring)
• 1 teaspoon Kosher salt, to taste
• 1/2 teaspoon freshly-cracked black pepper

At Jacquie’s Café, we serve this soup with thinly-sliced chives, sour cream, and extra shredded cheese. Meat-lovers may also like bacon pieces.

INSTRUCTIONS

1. Heat oil in a large stockpot  over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft.  Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
2. Sprinkle flour on top of the onion, and stir until combined.  Sauté for an additional minute to cook the flour, stirring intermittently. Gradually pour in the stock, and stir until combined.
3. Add in the milk and potatoes, and stir until blended. Continue cooking over medium heat until the mixture reaches a simmer (but do not boil).
4. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes, stirring occasionally to keep potatoes at the bottom of the pot from sticking and burning.
5. When potatoes are soft and tender, stir in the cheddar cheese, Greek yogurt (or sour cream), Old Bay seasoning, salt, and black pepper to taste.

You can serve warm this dish up right away, or let cool and store in a sealed refrigerated container for up to three days.

If you are a potato soup fan, this is a lovely one. Jacquie thinks it’s best served right away with some crusty French or chunky multi-grain bread – served together with mixed green salad or side of green beans with almonds -- a lovely touch.

Enjoy! Try any of Jacquie’s lovely homemade from scratch soups. They are all family-pleasers. Simply order ahead here at Jacquie’s Café.