It's time to raid the root cellar for a simple and satisfying healthy soup whipped up from potatoes, carrots (or parsnips), onions and celery.

Forget the long-simmering and arduous preparations, this creamy potato soup goes together in less than 30 minutes, and features plenty of vegetables you are sure to have on hand. Substitute parsnips for the carrots for a creamy-white soup, and don’t forget to garnish with sprigs of fresh dill, maybe even some bacon bits. Serve with a tossed salad and you’ve got the meal!

 

Golden Potato Soup                    Serves four

3 medium potatoes, peeled and cut into 1/2-inch dice

1 medium onion coarsely chopped

2 ribs celery coarsely chopped (tops and all)

2 carrots, pared and coarsely chopped (or two small parsnips)

1 Tablespoon olive oil

1 teaspoon salt

2 1/2 cups water

2 Tablespoons fat-free sour cream

Fresh dill, one Tablespoon chopped for blending and 4 sprigs for garnish if desired

Freshly ground pepper to taste

In a medium saucepan, saute onion and celery in the tablespoon of olive oil until soft, but do not let brown, about five minutes. Add potatoes, carrots (or parsnips), salt and water. Bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender about 15 minutes. Remove one cup of vegetables with a slotted spoon and along with the one tablespoon chopped dill, puree in food process or blender. Stir puree and the two tablespoons of sour cream back into contents of saucepan and reheat. Season with pepper to taste and garnish with dill and if desired, bacon bits.

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