Peach Blackberry Scones
Dreaming of summer? Me too.
Whew! I am on the run today because my parents’ flight lands here in Portland in, oh, 33 minutes. Yikes! Luckily the house is ready to go. I am another story! 🙂 So today it’s just a quick post about the soup I brought for Soup Club yesterday:
It’s kind of an improvised loaded baked potato soup – I wanted it to be vegetarian to begin with, and to provide bacon if people wanted it as a topping, along with sour cream, cheese and green onions. And there weren’t any leftovers, so I guess it turned out pretty well 🙂
Here’s what you need:
And for the toppings:
Start by dicing the onion and heating the vegetable oil in a Dutch oven. When the oil is hot, toss in the onions and allow them to soften while you cut the potatoes into a smallish dice, maybe 1/2 inch. I left the skins on.
Add the diced potatoes to the pot and allow them to soften, too, for about 5-6 minutes – no specific timeline here. Mainly you just want to get them started cooking in the oil rather than the broth that comes later. Make sure everything has a good coat of oil (by tossing, not adding more).
Next, sprinkle in the flour as you stir. Try to coat everything in a little bit of flour. Continue cooking for about 2 minutes, until the flour and oil have made a kind of dry-looking yellow goo that coats everything. Then add the vegetable broth and salt and pepper VERY heavily. It’s a soup, and it hasn’t been seasoned yet. Don’t be afraid!
Bring to a low boil and put the lid on. Cook for 20 minutes or so, until the potatoes are soft. Stir in the milk and bring back to a low boil. It’s time to decide what to do with your potatoes – they are pretty chunky right now and you can leave them that way if you want. I used a potato masher to make some into smaller chunks. You could also use an immersion blender or a food mill.
Top with tons of toppings and serve. A quick warning: this soup thickened significantly upon cooling, so if you are making it ahead of time, be prepared to add in more water or stock.