Saturday, December 3, 2011

Dark Days Challenge: Week 1- Potato Soup

Potato Soup!
Here it is- my first Dark Days Challenge post! As a re-cap, as a participant in the Dark Days challenge, I am aiming to cook at least one meal each week featuring SOLE (sustainable, organic, local, ethical) ingredients. For this week, all of my ingredients are local and ethically sound. Can't completely vouch for sustainable but most of these ingredients can be grown at home or found on local farms, & I personally go for local/natural before I go for certified organic.

This recipe for potato soup is one of my go-to favorites in the winter. It's fairly quick, easy to prepare, and can be made using almost entirely season veggies. The only one that's not terribly seasonal is celery, and you could leave that out if you choose to!

Potato Soup

6 large potatoes, (or 12 medium/18 small)
source: homegrown/Downtown Ypsilanti Farmers' Market- 50 mile radius
3 large carrots
source: homegrown- my backyard
2 medium onions
source: Westside Farmers' Market- 50 mile radius
3 cloves garlic
source: Dyer Family Farms- 20 miles 
1 cup milk
source: Calder Dairy- 50 mile radius
2 tbsp butter
source: Calder Dairy- 50 mile radius
2 tbsp flour
source: Westwind Milling Company- 45 mile radius

  • Cut the potatoes into small, 1-2 inch pieces. Then slice carrots, onions and mince garlic.
  • Boil 6 cups water in a large stock pot. Once water is boiling, add potatoes, carrots
  • Place the butter in a small frying pan, once it starts to melt and bubble, add onions and garlic. Let onions brown a bit, then add the flour, and the milk to the pan. Stir all ingredients, then set aside.
  • Once potatoes and carrots are tender, drain all water out of pot, but save 1 cup and set aside.
  • Run the potatoes and carrots through a food processor, adding the water in with the veggies. Once veggies are nicely pureed, add them back to the large stock pot, and pour in milk/onion/garlic/butter/flour mixture.
  • Stir soup until all ingredients are mixed, and let the soup cook down for 10 more minutes. 
  • Add salt, pepper, rosemary to taste.
Serve soup and enjoy!

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