This is actually the best tasting dish that I know how to make. No lie.
As far as carbohydrates go, potatoes are one of the healthier options out there. Sweet potatoes are of course a better option, but unless you have a nightshade allergy/intolerance everything will be peachy. A lot of people have nightshade allergies without realizing it though, and in these cases potato consumption can cause inflammation, which can cause problems throughout the body. Potatoes must be cooked very thoroughly, as uncooked potatoes are really rough on the digestive system.
There are some foods that don't need to be of the "organic" variety when you purchase them, like broccoli, asparagus and kiwi. Potatoes are unfortunately not one of them. Commercial potatoes rank in the top four "vegetables" with the highest amount of pesticide residue. The skin is delicious and contains fiber and yummy nutrients, but if you're buying non-organic I highly recommend that you peel the skin off. Even if you are buying organic, you should
always peel/cut off any potato "eyes" or green stuff, as this is toxic. Any non-organic potato is pretty much guaranteed to be genetically modified, and my research tells me that this usually means they contain DNA from bacillus thuringiensis, which is a bacterial toxin often referred to as Bt. The fed tells us it's 100% safe and I have no evidence stating otherwise, but the end result of the genetic modification is that beetles die when they munch on the leaves. So yeah.
Here we go:
Ingredients:-Greater than 1 pound potatoes (3-4)
-Onions KEY ingredient (1 large or 3-4 small yellow)
-Various veggies and peppers
-Oraganic grassfed butter
-32oz vegetable broth
-Herbs, spices and whatever. I think I used chili powder, pepper, sea salt, a bit of cumin, thyme, and a couple different kinds of pepper flakes
You're free to make your own broth but this is enough work for me as it is. Besides, who could argue with this ingredients list?
Please be careful if buying your broth! Nearly all broth is full of added sugars, MSG, corn starch and other nasties. I try to buy the low sodium just because I tend not to trust the quality of the salt in these foods, and later add more of the high quality salt that I use for everything. Sometimes they don't have it though. If you can't find something similar to mine (down with cornstarch and MSG!
) then please take the time to make it yourself. You're worth it <3
Kerrygold butter is edible gold. Seriously the best butter I have ever had. Usually I buy the unsalted that comes in a silver package but the store was out because everyone knows how amazing this butter is. Don't settle for shit butter. This is your health we're talking about. Never settle.
Step 1: Baked potatoesYou've already peeled off the eyes and green stuff so now it's time to bake. Preheat your oven to 350º F. When that's done, you put the potatoes in the oven. I just set them in there, no need for a metal thingy or whatever. Oh, be sure to stab the potatoes all over so they don't explode as they heat up. Let that hot stuff escape. I forgot to do that this time and luckily they didn't explode, but I've had accidents in the past. Leave them in there for like 60-70 minutes to ensure that they're cooked all the way through. We spoke earlier about why this is important.
When I first started making this soup I sliced/cubed the potatoes and fried them before adding the veggies, which is totally fine. The only reason I now bake them is because it's so fucking hard to slice raw potatoes. There's probably some trick to it that I'm ignorant of, but baking works just as well even though it takes longer.
Step 2: Butter yo' shit!I'm using a normal-sized pot. Could also use like a bigger one (I clearly need one), a large pan, a crockpot or whatever.
Step 3: ????I like to add the carrots and garlic to the pot first and let that stuff simmer on like medium heat while cutting the rest. Because carrots take forever to turn soft, and garlic is yum.
Oh and about the garlic... if you couldn't tell, I don't actually know how to cut/chop or w/e stuff properly. Just kinda go at it and hope for the best. I found this really cool garlic crushing tool that probably has other intended purpose. It makes garlic easy though, just crush it with thing, remove garlic skin and slice.
Oh yeah and check out my
badass coaster dealie that I use to set spoons on:
pandas and kitties BFFs 4 lyfe
Step 4: A Return to PotatoesStuff goes in thing:
Spoiler
(still on medium heat)
Potatoes come out:
This is me forking the potatoes up. Fork 'em up real good. I don't have a potato masher, so you know what to get me for Christmas
Oh yeah you were supposed to stir this^ periodically like I did. This part is really tricky because you're bad with eyeballing this shit. Cross your fingers, pray to Jesus, and hope with all your heart that everything fits:
Step 5: Careful stirring, broth, spices; and careful stirringStep 6: Lid, 20 minute waitOnce things get hot and the soup is steaming turn heat to very low, put a lid on it and wait 20 minutes.
Step 7: Oh yeah you need a blenderOr something. My mom bought me this super fancy (lol) NutriBullet®. Your soup now looks amazing, and it's time to make it even better. You don't HAVE to do this, but it makes it soooooo much better. As you probably know, potato in a more mashed/liquified state is creamy and delicious:
Try to get the big pieces of potato skin your lazy self left in there. Spoon like 1/8 - 1/2 of the soup (depending on how chunky you want it) into a blender, blend, and add it back in. Then stir and you've got a finished, creamy, delicious, potato soup!
Step 8: Serve and enjoy!lol my little bowl is drunk
