I can’t help it, I’m in the mood for soup lately. Let’s blame it on the dreary weather, ok?
This recipe is based on the French Vichyssoise, but I decided to add some beans for extra protein.
Creamy Potato Soup
- 2 c. of vegetable broth
- 1 small leek
- 3 medium potatoes
- 1/2 c. white beans
- 1 T butter
- 1/4 c. cream (soy or dairy), optional
- salt and pepper
Peel potatoes and cut into small cubes. Wash and trim the leak, then cut into thin rings. Melt butter in a pot on medium high heat and cook for a few minutes. Add vegetable broth and simmer gently for 15-20 minutes, until potatoes are tender.
Add beans and let them warm up for a minute. Blend soup until smooth or leave a few chunky pieces. Add cream if you like. Season to taste with salt and pepper.
I also made some Chocolate Chip Brownies today, but I’m not entirely satisfied with them. I need to tweak the recipe a bit more before I post it.
Oh boy, I need to find out how to make better photos!