, , , , ,

I was going to go food shopping tonight, but since this soup makes enough to feed a family of 15 from Ireland in 1849, I don’t think I need to run to the store quite yet.

I don’t make soup that often. I don’t own a blender or a food processor, and many soup recipes call for you to puree the food so that it reaches a nice smooth consistency. However, there are some soup recipes out there that are full of chunky goodness, and this is one of them. No food processor or blender required.

Also, this is a healthy potato soup. It’s not made with cream; it’s made with skim milk, not whole. So yes, it’s a little watered down compared to what you’d find in a restaurant, but that’s good–you don’t walk away from the table fearing you’ve turned into a fat penguin.

Ingredients: (Adapted from ifood.tv)

3 lbs potatoes, peeled and cubed
3 cups carrots, cubed
2 cups chopped onions
3 cups skim milk
1 cup evaporated lowfat milk
1/4 cup fresh parsley
salt and pepper to taste



1. Place potatoes, carrots and onions in a large pot. Cover with water and bring to a boil. Cook for 15 minutes until the potatoes and carrots are fork tender. Drain the water.

2. Stir in the milk and evaporated milk. (Add extra of each in order to cover the potatoes and carrots.) Heat the soup to a boil again. Sprinkle with parsley and season with salt and pepper.

My observations: This recipe didn’t call for a lot of spices, and I think it needed more. For my taste, I would add garlic powder, or even a few cloves of fresh crushed garlic. Since I didn’t do that beforehand, I just sprinkled some garlic powder on my individual serving, and I think it enhanced it quite nicely.

Helpful hint: You can usually buy potatoes in already weighed 3 lb bags. As for the carrots, I bought 1 16 oz bag of baby carrots and chopped them in thirds. That was almost perfectly 3 cups.

Please be aware that 3 lbs of potatoes is a lot of potatoes, and like I said earlier, this makes quite a large quantity of soup. You better like it ;)

You will like it :)