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Secretly you’re whole life you’ve been begging someone to explain a simple, healthy, non-fat potato soup that can soothe your soul. And somewhere along the way, I heard you.

 

While this soup can be made with 2 ingredients: Potatoes and water; I am going to explain to you the still extremely simple and yet much tastier version (But I had to get you to click this right??)

 

Let me just say – I worked late tonight and am exhausted, and was hungry, and tired, and did NOT want to cook. Which is why I made this.

 

As soon I walked in the door, took off those work clothes, and got in my comfy slippers, I chopped up an onion and garlic and some baby potatoes from the farmers market.

 

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Begin by heating your sauce pan, throwing in some olive oil, onions, and garlic, and letting those cook until they become clear/smell amazing.

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Then dump in your cut up potatoes (save some potatoes to put in afterward!) and coat the potatoes in your onion, garlic, and spices of your choice (and don’t forget salt and pepper!!)

 

Add in some home made broth you have on hand – I added in about 1 cup of beef broth. (of course you can use just water, or any stock you have) – you want your liquid of choice to cover your potatoes by about an inch.

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Cover the pan – and let it come to a boil. At this point, I chopped up into small, thin, bite size pieces the rest of my potatoes (just a handful) and set them aside. After the pot comes to a boil, turn it down to a simmer and let it simmer for 15-20 minutes. At this time I poured myself a glass of wine, heated up some left over dinner, and watched Obama talk about – oh nevermind Obama doesn’t talk about anything – ever.

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In the time it took me to eat dinner, my potatoes were soft and could easily be picked up by a fork. At this point in time I turned off the heat, moved the pan to another burner, and took a nice hot shower and got ready for bed. I did this because I wanted my soup to cool before putting it in the blender.

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After I was ready for bed – I put my soup in my blender and blended till smooth. (The trick to having a thick and creamy potato soup without the heavy cream/dairy/fattening products, is to put in LESS LIQUID to begin with. It’s always better to start off with less liquid, because you can always add more water after you’ve blended and have a feel for the consistency)

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Once smooth, I poured back into my pan, added in my thinly chopped potatoes, (You can add in bacon at this point or whatever else you like!) and seasoned it with some more salt, pepper, cumin, red pepper flakes, and oregano leaves (but you can season with whatever you want this is all optional!) At this point you can also add in some cut up bacon, cut up mushrooms, whatever else you want in here – everything is optional! Make it how you like it that’s the beauty of cooking.

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Transferred it to some mason jars and BAM – got two more soups for lunch this week. I always end up having some awkward amount though — not enough for a soup, but not too little to throw away…………. I always keep this odd amount and will top it on some fish, chicken, veggies, or add to a left over dinner for some extra sauce.

Who said being healthy and skinny had to be tasteless? Oh, nobody. 😉