Reversible Potato Veggie Soup

Well, it’s not really reversible… maybe it’s more like versatile.   Make the basic potato soup and then you can add whatever veggies you need to use up, and play with the spices.  If you’re in a bind as to what herbs and spices might go well with different veggies, go online and see what herbs people have used before.

Or get out some bottles of herbs and take them to the stove.  Open them near what you’re cooking.  One of them will probably really appeal.

4 cups cubed potatoes (about 1 inch square, but don’t stress about them all looking just alike)

4 cups veggie or chicken stock

1 bunch or bag or frozen spinach (or whatever other veggie you have around that needs using up…broccoli, mushrooms, etc.)

1/2 cup celery

1 medium to large onion (what do you like?)

1-2 Tbs olive or vegetable oil

1/2 tsp ground sage

1/2 tsp thyme

Saute onion in the oil in a deep pan till it’s translucent.

Add the broth, potatoes, celery and spinach.

Bring to a boil, then reduce to a simmer for 20 minutes or so until the potatoes are tender.

Remove about 2-3 cups of broth and veggies to another pan, bowl or–best yet–a 4 cup Pyrex measuring cup.  Use a hand blender to puree this part of the soup, then add it back into the pan.    You can use a food processor or a potato masher, but if you don’t have a hand blender consider getting one.

If you like a cream soup and you have some half & half on hand, adding as little as 1/4 cup will give you that creamed soup feeling.

You’re done!