Snowy Day Potato-Vegetable Soup 2 Ways

There’s just something about a snowy day that makes people crave homemade soup. Yesterday, with a white coating already on the ground and a blizzard blowing in today, I was forced to get up from my keyboard and go prepare a big pot of this satisfying and savory yet humble Potato-Vegetable Soup. I just had to have a generous bowl for lunch. I took the pictures here just before I sat down to eat. You can see the snow out through the window in the lower shot.

I was still feeling quite “soupish” at suppertime, so I chopped up some kielbasa and tossed it in while reheating the pot to create a heartier, more sustaining meal last night. I don’t have a pic, because the afternoon light had long since faded, and I prefer to shoot food images in natural light. But it turned out that the soup was also extremely tempting with the sausage incorporated; its flavor mingled perfectly with potatoes, vegetables and herbs.

In fact, I’m thrilled with both versions and am delighted to have the option of skipping or adding the sausage depending on whether the family meat eaters or vegetarians are at my table. I also realize that I’ll be able to divide the soup in half at the end of cooking and stir the sausage into only one half to feed a “mixed” meat, no-meat crowd with the same basic dish. (Note that if a gluten-free broth is used, the recipe is also gluten-free.)

Of course, I’m not the only one mad for homemade soup during a blizzard. At the grocery store this morning, all the celery, carrots and parsnips had vanished from the shelves and just a few picked-over potatoes and onions remained. I was only stopping by for milk and bread, which, luckily, were on hand (though I’m betting none are left now). If you are one of those who bought up all those soup veggies, I hope you’ll use them to try my Snowy Day Potato-Vegetable Soup right now!

Snowy Day Potato-Vegetable Soup 2 Ways

 

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For a tempting vegetarian version of this soup, use vegetable broth and omit the kielbasa from the recipe. Or cater to meat-eaters by choosing chicken broth and adding in the sausage at the end of cooking. The soup is full-bodied and satisfying either way. Tip: If you have fresh dill weed on hand, it will definitely add a savory dimension, but the soup will still be good without this fragrant, aromatic herb. You can also substitute 2 tablespoons of dried dill weed, but its flavor and fragrance are very muted. Another better option is to substitute ¼ cup chopped fresh parsley leaves for the fresh dill.

Author: Nancy Baggett

Serves: 6 generous servings.

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium stalk celery, diced
• 1 large carrot, diced
• 1 cup diced cauliflower florets, optional
• ½ cup chopped fresh dillweed (no coarse stems), plus more for garnish, optional
• ¼ cup chopped fresh chives or green onions, plus more for garnish
• 1½ pounds Yukon Gold or other yellow boiling potatoes, peeled and diced (1/3-inch pieces)
• 6 cups reduced-sodium vegetable broth or chicken broth
• ¼ teaspoon each sea salt and freshly ground black pepper, or more to taste
• 1 to 1½ cups coarsely diced kielbasa or similar cooked smoked sausage, optional

Instructions

1. Melt the butter in a large pot over medium heat until bubbly and fragrant, about 2 minutes. Stir in the onion celery, carrot, cauliflower (if using) dill (if using) and chives; cook, stirring about 4 or 5 minutes, until the vegetables soften. Stir in the potatoes and broth.
2. Bring the soup to a full boil, then lower the heat and gently simmer, uncovered, for 12 to 15 minutes, stirring occasionally, until the potato pieces are just tender when pierced with a fork. Scoop up 2½ cups vegetables and potatoes, draining most of the liquid back into the pot and then putting the vegetable mixture in a food processor. Process the mixture until very smooth. Stir the pureed mixture back into the pot. Reheat the soup to piping hot.
3. Taste the soup and stir in salt and pepper, as needed. If the soup seems too thick, thin it with a little water. If desired, stir in the kielbasa and cook 5 minutes longer so flavors can blend. Serve immediately or cover and refrigerate for up to several days. Reheat over low heat, stirring frequently.
4. At serving time garnish the soup with fresh chopped chives or green onions and fresh chopped dill weed (if using). Makes 6 generous servings, or about 2 quarts of soup.

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or perhaps Spicy Fish Chowder (at right).