Note a few ingredients you might not expect: white wine and radishes. The white wine may be traded in for more broth (but I wouldn't!); for the radishes (which I have abundantly in my garden) you may substitute turnips (in my case, where radishes abound, turnips superabound).
German Potato Soup - 3 - 4 servings
1 cup diced onion (1 small)
1 clove garlic
2 T. olive oil
3 1/2 cups diced potatoes
(I scrub and score rather than peel)
1 cup white wine
1 carton (26 oz) chicken broth
1 1/2 cup thinly sliced radishes
3/4 cup evaporated milk
Chicken bouillon granules, to taste
Freshly ground pepper, to taste
Croutons and sliced sausage for garnish
(Shredded cheddar if you wish)
Sauté the onion in oil in a soup pot until translucent. Add potatoes, cook for a few minutes just to coat with oil and warm, add the garlic and sauté for 30 seconds. Add white wine and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft. While the potatoes are cooking, peel the radishes (I just scrub and score them) ) and cut into thin slices. Add to the potatoes and cook for about 5 minutes.
At this point, everything should be soft. Puree half, and leave half chunky. Add evap. milk, and pepper to taste. Add sliced sausage and heat through, serve hot with homemade buttered croutons.
Yum! Looks good. Here is a recipe that works well for meatless dinners. VERY filling!
Curried Butternut Squash Soup (makes 1 gallon of soup)
2 large butternut squash, peeled, seeded and chopped
1 stick unsalted butter
3 large shallots, chopped
2 - 3 tsp. curry powder (to taste)
2 qts. chicken stock (okay, maybe not “vegetarian”, but veggie stock might work okay)
1 cup heavy cream
salt and pepper to taste
Over med-high heat, melt butter in a large soup pot then add shallots. Sautee shallots until translucent. Add curry powder to shallots and sautee for one minute. Mix in chopped squash then chicken stock, salt and pepper. Cover and bring to boil. Turn down heat and simmer for 20 minutes or until squash is tender and cooked through. Take off heat and puree with an immersion blender. If you don’t have one, ladle in stages and puree in your blender and return to the pot. Stir in cream and heat until hot, not boiling. Enjoy!