Recipes - Week of October 20th

fall potato soup

Yield/Servings: 4-6
Cook time: 45 minutes
Prep Time: 10 minutes
Total Time: 55 minutes
Equipment needed: Immersion Blender or Standing Blender

LINC BOX INGREDIENTS

2 lbs potatoes, peeled and diced
1/2 large onion, chopped
2-3 carrots, chopped
1/3 large daikon radish, cubed

PANTRY INGREDIENTS

2 Tbsp butter
7 1/2 cups vegetable stock
1 tsp Kosher salt
1/4 tsp white pepper
3 slices bacon, cooked and crumbled
2 Tbsp parsley, chopped

PROCESS:

  1. Melt the butter in a soup pot or Dutch oven on medium heat. Add the onions and stir until translucent, about 5 minutes.

  2. Stir in the potatoes, carrots, and daikon. Cover and cook on medium heat for about 10 minutes, stirring a few times to cook evenly and to prevent the ones on the bottom from browning.

  3. Add the stock and seasoning to taste. Simmer for about 30 minutes uncovered on medium heat.

  4. Puree using a blender or immersion blender.

  5. Serve hot, sprinkled with bacon and parsley.

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