If your CSA is anything like mine you’re going through what I like to call the Root Vegetable period. Long gone are the tomatoes and corn of summer. Instead, your bags are full of beautiful turnips, vibrant carrots, sweet onions and yams. Oh and let’s not forget all the potatoes.
I’ve been hoarding my stash of potatoes for the past three weeks so I could make one of the season’s most comforting and simplest of pleasures: baked potato soup. Most recipes are loaded with extra calories and bacon but this version is equally satisfying, vegetarian and made with easy/healthier substitutions.
- 2 tbsp. butter
- 3 carrots , peeled and roughly chopped
- 1 turnip , peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 medium-large onion, diced
- 2 cloves garlic, diced
- 3 lbs. potatoes, peeled and roughly chopped
- 2 tsp. dried chili flake
- 2 tsp. thyme
- 32 ounces flavorful vegetable stock
- ½ cup milk
- 1/3 cup sour cream
- Salt and pepper
- Chive or parsley , chopped
1. In a stock pot, heat the butter over medium-low heat. Add in the carrot, turnip, onion, celery. sautéing until translucent, about 2 minutes. Add the garlic and cook for an additional minute. Add in potatoes, thyme, chili flake and cook five minutes.
2. Season generously with salt and pepper. Pour in the vegetable stock, turn up the heat to medium and bring to a boil. Let boil, covered for 8 minutes. Add the milk and bring back to a simmer. Remove from heat and add in the sour cream. Use an immersion blender to blend the soup or transfer to regular blender and mix in small batches.
3. Serve with chopped chive or parsley as garnish.