I love soup. We eat a lot of soup (even in the summer). I have a special soup pot that we received for our wedding with our pots and pans set, which I think we use at least on a weekly basis when it is cool outside (thanks Auntie). This recipe is a favorite of ours and comes from the soup book, which is used often with the soup pot. The first time I made this recipe was one of the first times I used sweet potatoes, which Matt really likes. It also utilizes a pretty easy technique for thickening a vegetable based soup without adding fat or flour to it.
If you have fresh thyme on hand then this is a good opportunity to make a thyme bundle and throw it in instead of the dried herb. Dried still tastes pretty good. You can also change up or add different vegetables; the original recipe calls for parsnip. I made it that way the first time but couldn’t really taste it and didn’t feel it added anything. So, I dropped it with later batches and add extra carrots instead – I really like carrots in soup!
- 1Tbsp olive oil
- 1 cup diced peeled carrots (I usually add extras)
- 1-2 diced celery stalks
- Some diced onion (I use 2 Tbsp)
- 1 medium russet potato peeled and diced
- 1 sweet potato peeled and diced
- 3 cups chicken stock
- 1 tsp dried thyme
- 1 cup milk
- Salt and pepper
Heat the olive oil in your favorite soup pot over medium to medium high heat. Sauté the onion, celery, and carrots for several minutes (remember to add some salt as you go, but don’t over salt; it’s a balance), until the onion is the color you would like and the vegetables start to soften. Add the potato, sweet potato, thyme, and stock. The stock should just cover the vegetables. Cover the soup and bring to a boil. Reduce heat and simmer for 10-20 minutes; check somewhat regularly until the vegetables are fork tender to your liking. Remove from heat and use an immersion blender to puree about half the soup. This is what thickens the soup. Add the milk and add additional salt and pepper to taste. I used about 1 tsp salt and ½ tsp pepper total.