Potato Soup with easy prep, cook, and clean-up

July 26, 2010

This soup started out as a potato soup because I had two baskets full, but it became more of vegetable soup by the end.
Here's the recipe and for those of you in summer season save this for November on a rainy day!

Tools:
Chopping Knife
Cutting board
Soup Pot
1 Measuring Cup
Tablespoon

Food:
2 Tablespoons Olive Oil
1 Onion
2 Carrots
2 Garlic cloves
5 Cups Water (option to adjust the amount of water depending on if you want a lot of broth or not.  you can also add one cube Low Sodium Chicken Broth if you so desire.)
1/2 lb Potatoes
1 Tablespoon Fresh Thyme (1 teaspoon Dried Thyme)
1 Tomato

How to:
Chop the following ingredients:  Onion, Carrots, Garlic, Potatoes (about 1-inch chunks), dice the Tomato

Heat the Olive Oil in a large soup pot over medium heat.
Add the onion and carrots and let them soften and brown a bit about 5 minutes.
Add the Garlic and sauté for 1 minute.
Add the Water, Potatoes, Thyme.
Bring to boil.
Reduce heat, cover partially, and simmer for 15 minutes.
Add the Tomato.
Simmer for 5 to 10 minutes, or longer if you desire.

While the soup simmered I had time to light candles, set the table, poor a nice cup of Chilean wine, and wash the dishes I had just used.

If you would like more veggies included I suggest the following:  Celery, Broccoli, Green Beans, or Cauliflower.  Note that if you include Celery - chop and heat with the Onion and Carrots.  The Broccoli, Green Beans, and Cauliflower should be added with the Tomato.