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
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!
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.
2. Heat olive oil and add onion, garlic, carrots, celery and anything else you find in your fridge and sauté 5 minutes. Cook, covered for 10 minutes. Add 3-4 cups chicken broth and potatoes; cover and simmer 20 minutes or until potatoes are tender.
3. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and chicken and cook until heated through. If using, add 1 cup of shredded Gruyere or cheddar cheese (or both) until melted through.
Discover more inexpensive recipes for homemade soups by reading the original blog, "Green City Garden Girl: Soup Season: Why I Love Soup!"
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