Green City Garen Girl: Soup Season: Potato-Vegetable Soup


| 10/20/2010 9:45:23 AM


KyLynn Hull KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons 

Potato-Vegetable Soup 

This soup is so easy, and you can add whatever vegetables suit your needs or whatever you have on-hand. You can also switch it up and add ham instead of chicken—or add no meat at all for a vegetarian option. When I’m feeling in the mood (and not particularly interested in watching my fat intake), I add Gruyere or cheddar cheese for an added flavor—but don't forget about the extra fat this adds!

potato vegetable soup 
To make this potato-vegetable soup extra rich, add shredded cheese and beer. Photo By ex.libris/Courtesy Flickr. 

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
3-4 carrots, chopped
2 celery sticks, chopped
(Add any additional vegetables you have on hand: broccoli, mushrooms, cauliflower, parsnips, etc…)
2 pounds peeled and coarsely chopped Yukon gold potatoes
2 all-natural chicken breast ribs with skin
4 cups chicken broth
2 cups beer



1. Make stock by adding chicken breasts to boiling water, salt, pepper and garlic, and boil 3 hours. Cool chicken and remove skin and bones and dice chicken breast to add to soup. Reserve chicken stock.



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