Green Potato Soup

This January we have had some cold days.  A bowl of warm soup seems like a good idea to counter the cold.  Yesterday, with snow falling steadily and the prospect of a free evening, I decided to put together a pot of soup using a variety of items I had on hand.  Taking ideas from three different soup recipes in my favorite cookbook Simply in Season, the following recipe was created.  The soup is filling, slightly creamy, and flavorful.  I asked our children for ideas for a name for the soup, and so “Green Potato Soup” it is!

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Green Potato Soup (Serves approximately 12 people)

4 medium potatoes

2 turnips

2 celery stalks

2 carrots

1 onion

2 garlic cloves

handful of fresh parsley

bit of fresh oregano

4 cups chicken broth

4 cups water

1 can cut spinach, 27 oz.

2 cups brown rice, cooked

1 cup loose sausage, browned

1-2 T. pickle juice

1 tsp dried dill

1 tsp dried thyme

1/2 tsp ground black pepper

1 can evaporated milk, 12 oz.

Put potatoes, turnips, celery, carrots, onion, garlic, parsley, and oregano through food processor until minced.  Place all ingredients except for evaporated milk into a 6-quart pot.  Bring to a boil and then simmer until vegetables are tender.  Add evaporated milk and stir.  Serve and enjoy.  We had cheese toast with it. The children had two and three bowls each, and we ate the leftovers for lunch today.

 

 

 

 

 

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