This is not your everyday potato soup. No, this is so much better! This potato soup is good for you! It’s filled with veggie goodness, such as onions and garlic. And I can’t forget to mention the cheese and capsicum (that’s Australian for green, yellow, or red pepper). And it even has a spicy kick, too!
The History of This Potato Soup
I came across this recipe way back when I first went to Australia. That was over 16 years ago (July 11 is Papa and my 15th wedding anniversary!). I went in search of it the other day. I thought I had received the recipe as an email. But nope, I found I had shared it with someone. I am so glad I wrote it down. Lucky me!
What About Those Veggies?
I know, some people wrinkle their nose at the thought of actual veggies in their meal. No, Mum, I couldn’t be talking about you! OK, yes I am. When Papa and I first made this for Mum, way back, more than 15 years ago, she wasn’t much of a veggie fan so we had to really mince the onions and capsicum for her! So now you know; You can dice up coarsely or finely. It’s all a matter of your preference!
Potato soup isn’t actually potato soup unless it has cheese! As I mentioned previously, this, too, has cheese. Papa is pretty positive it isn’t as delicious here in the states as it was back in Aus. And that’s because we are woefully underprivileged to not have Tasty Cheese. But seriously, you can add, pretty much, any kind of cheese you want. Cheddar, Pepper Jack, Mozzarella, they all work!
You Can Even Help Your Gut With This Potato Soup!
As I mentioned in my post on Kefir I’m trying pretty hard to add probiotics to my daily diet. This recipe calls for sour cream. So, with that aim in mind, what I did was add kefir at the end of the cooking time instead of sour cream. Voila! Instant probiotic meal! Let me tell you a bit of a secret – I was quite pleased with myself (OK, maybe it’s not that much of a secret ;). Now we have a meal that is good for your immune system in both veggie and gut health!
Onto the Soup
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 4 medium Potatoes chopped into chunks
- 3 cups Water
- 1 tablespoon Butter optional - its pretty easy to cook without fats, simply add a little water as needed.
- 1 tablespoon olive oil optional
- 1 1/2 cups Onions chopped
- 1 1/2 cups Capsicum diced green, red, or yellow peppers
- 1 cup Green Chiles canned is the easiest to find
- 1 3/4 teaspoon Salt
- 1 teaspoon Cumin
- 1 teaspoon Basil
- Lots to taste Pepper
- 3/4 cup Sour Cream or Kefir
- 1 cup Milk any kind will work
- 3/4 cup Cheese as mentioned previously, any kind will work. Also pack your measurement
- 2 finely minced Scallions optional
Ingredients
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|
- Cook the potatoes in the water until tender. Cool to room temperature.
- Meanwhile, saute the onions in the butter and oil for several minutes.
- Add capsicum, herbs, and spices, cooking for 5-8 more minutes.
- Puree the potatoes in their water.
- Add vegetable saute, chilies, milk, sour cream (or, for more probiotics, add kefir after next step), milk, and whisk until well blended.
- Heat over low until hot.
- Add cheese, scallions, and kefir.
- Serve and eat!