Soup is one the best fast, make-ahead dishes. It’s perfect to compliment a salad or sandwich, or to stand alone as a light lunch to which you can add protein. While it’s not cool enough in DC to indulge in heartier soups quite yet, use up the last of your summer tomatoes with this creamy potato soup.
Tomato Potato Soup
Serves 6 (small) or 4 (large)
- 3 medium russet potatoes (peeled and chopped)
- 1 bay leaf
- 2 T olive oil
- 3 garlic cloves
- 1/2 white onion, chopped
- 2 1/2 cup water
- 1 large tomato, deseeded
- Black pepper
- 1/4 cup heavy cream (optional)
- Thyme for garnish
Directions: Peel and chop potatoes. Add to a medium pot and cover with water. Add bay leaf and cook until the potatoes are soft and you can pierce them. (Note: It is very important that they are cooked completely, or the soup will not be smooth.) Set aside, drain, and remove the bay leaf.
In a separate pot, add olive oil, garlic, and onion. Cook over medium low heat until the onion is translucent–but be sure not to burn the garlic. Add the tomato, which has been deseeded and chopped, and cook for five minutes. Add water and the drained potatoes and stir to combine.
Blend with an immersion blender or in your blender in two batches until completely smooth. Add salt and pepper to taste and for a very silky product, stir in heavy cream. Garnish with fresh thyme.
Carlene Thomas RDN,LD is a dietitian nutritionist and healthy living blogger on Healthfully Ever After.