An Autumn Bowl

The leaves are changing bright golds and rich reds and bringing a chill to the air.  What better time to put a creamy pot of savory Golden Potatoe soup. There is nothing better than a pot of soup simmering on your stove top or slow cooker.  

Golden Potatoe soup with rosemary garnish

This recipe is meatless for those of you who have a vegetarian in your life.  

 

Ingredients:  

2 Sweet/Vidalia Onions, Chopped 

2 cups celery, finely diced

1 carrots, finely diced

1 to 2 garlic cloves, minced

1 teaspoon fresh thyme (or 1/2 teaspoon for dried)

6 cups vegetable broth or water

3 lbs of gold potatoes, peeled and diced 1/2" thick

2 tablespoons Better Than Bouillon Vegetable base

1 to 2 cups of shredded cheddar cheese

2 cups instance potatoes

1 cup heavy cream

Salt and pepper to taste

***

In large soup pot sprayed with pam cooking spray add onions, celery, carrots and sauté until soften and onions are translucent. Add in garlic and thyme for another 30 seconds. Next add vegetable broth or water and bring it to a boil. Deglazing the bottom of the pot of those savory bits.  

Next add the diced gold potatoes, simmer over medium heat until potatoes are fork tender about 4 to 5 hours.  Stirring occasionally.  Once potatoes are tender, add 2 tablespoons of Better Than Bouillon Vegetable base, cream and 2 cups instance potatoes and shredded cheddar cheese. Salt and Pepper to taste and enjoy. 

Photo's by G. Smith