As stated in the title above, I fucking love soup. Right now it’s like 40 below wind chill where I’m sitting (well, outside of the house I’m sitting in), and perfect weather to avoid freezing to death by eating some SOUP. This particular soup is a very simple, hearty soup you can make with items you might have laying around the kitchen. You can substitute Russet potatoes, Black Kale for the spinach, use frozen spinach (thaw it first), you can add Nutritional Yeast, add more spice, use home made vegetable stock instead of bullion cubes, whatever you want. On with the recipe…
This is a “no power tools” recipe, hence the sliced potatoes rather than the usual big-suitable-for-puree-chunk most potato soup recipes call for. Instead of a blender or processor, you will be using a whisk to break down the potatoes (after thorough cooking) which will both thicken the soup and leave some rustic chunks (new band name, claimed it) for a more “chowder” like consistency.
- 1lb Yukon Gold Potatoes, peeled and sliced in thin half moons
- 1 Medium Yellow Onion, thinly sliced
- 3 Cloves Garlic
- 3C Chopped Fresh Spinach
- 2T Chopped Fresh Rosemary
- 2 Vegetable Bullion Cubes
- ½ C Dry White Wine (optional)
- 2C Water (probably more)
- 1t Red Pepper Flake
- Salt & Pepper to taste
- Turn the vegetables into the proper shapes/sizes with your knife
- Add vegetable oil to a Medium sauce pan on Medium High heat
- Add the Onion to the pan and sauté until soft, preferably with a little brown crisp. Toss a pinch of salt and fresh ground black pepper in here at the beginning if you feel like it. (hint: you feel like it)
- Add garlic, Bullion Cubes, and Rosemary and sauté for 1 minute (don’t burn the goddamn garlic)
- Add Wine to deglaze the pan
- Add Water to pan, it should cover the potatoes plus about ½ inch. Hint: you will most likely be adding water as you go through the cooking process, so don’t be super bashful with the agua
- Raise heat to High to bring the mixture to a boil, then reduce the heat to low, cover the pot and let simmer for about 20 minutes. You can let it go however long you would like, just watch to make sure the water hasn’t evaporated to the point where you just wasted your day making burnt potato garbage. Add water if necessary.
- Uncover the pot and USING A WHISK, start haphazardly stabbing away at the potatoes like a baby splashing in a bath. Take care to not splatter hot liquid onto your person. Hot water burn baby.
- Once you have the Potatoes broken apart somewhat, use the whisk as it was intended and whip up the soup.
- Add the Spinach, stir well (you don’t need to whisk it now), then let the soup simmer a bit longer. If the soup seems to thick, add water slowly until it reaches the desired consistency. DON’T JUST POUR A CRAP LOAD OF WATER IN THERE AND TURN IT INTO A SPINACH AQUARIUM*
- Taste and re-season if necessary.
- SERVE with Vegan Grilled Cheese, Oyster Crackers (my favorite), or just mow it down solamente.
*If you, in fact, have turned your soup into a spinach aquarium, cross your fingers that you have something cool like Instant Potato Flake on hand. I prefer Bob’s Red Mill brand, they are Vegan and super legit, like the rest of the BRM line. Add a little at a time, they will thicken your soup quickly. You will also need to add more Salt and Pepper, and possibly another bullion cube to fix the problem fully.