The first soup I learned to make was cheesy potato soup.  I looked up the recipe in Momma’s ancient copy of Joy of Cooking and spent a snow day chopping away to make something to keep me warm.  I turned out fantastic and I made it whenever I could.

Potato soup was in my recipe to wow friends and family.  I made it in small dorm kitchen and rental apartments; for dinner parties and random midnight meals.  Potato soup and I have a history so it’s been a goal of mine to revamp it my adult interesting tastes.  This spicy kick was it.

Spicy Potato Soup

Prep: 15 minutes                            Cook time:  50 minutes

Ingredients

• 2 teaspoons olive oil
• 2 teaspoons Earth Balance [soy free]
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped fine
• 4 stalks celery, chopped fine
• 1 bay leaf
• 6 large Russet Potatoes, peeled and chopped small
• 3 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 1 cup light coconut milk
• 1 bag frozen broccoli

Instructions

1. Heat the oil and the Earth Balance in a large pot.  Add the onions and celery.  Stir them allowing the onions to sweat but not brown for 3-5 minutes.  Add the garlic for an additional 2 minutes.
2. Add all the spices to the bay leaf to the pot with the vegetable broth.  Stir and add in potatoes.  Bring the potatoes to a boil and then simmer on medium for 20 minutes or until potatoes are tender.  For last 5 minutes add half the bag of broccoli florets.
3. Remove the bay leaf before blending.  To blend use one of two methods:
   1. In blender – remove potatoes in batches and blend with broth and parts of coconut milk.  Continue in batches until soup is as smooth as desired.
   2. With Immersion Blender – add coconut milk and puree using immersion blender until desired consistency.
4. Add remaining broccoli and simmer until cooked through.  The soup will be thick.  If you like a thinner soup add more coconut milk or broth.