[Here are two winter soup recipes to keep you warm! Potato soup and Turkey, Kale, Rice Soup!]
The second the temperature hits about 50 degrees every fall, I start making stew and soup. The second it hits about 50 degrees in the spring I revert back to salads and anything else that might entice the weather to keep going up.
But while it is still the dead of the winter, and many of you were curious about my soup recipes, I am going to leave with you my favorite two. I like these two soups because they don’t take TOO long to make and can be made with healthy ingredients and, if you so desire, gluten and dairy free ingredients. I don’t taste a difference.
I did not make these recipes up and want to give credit where credit is due, but the potato soup recipe is from my mom from an old school recipe book and all I have is a photo of it on my phone. So can we just call it “My Mother’s Best Creamy Potato Soup”? Isn’t that how all the best recipes happen? As for the Turkey, Kale and Rice Soup, it is from Yellow Bliss Road and was a Pinterest find.
(My Mother’s Best) Creamy Potato Soup
6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts of water*
1 onion, chopped
6 tablespoons butter (or coconut oil to make dairy free)
6 tablespoons flour (we use gluten free flour from Trader Joe’s)
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups milk (or unsweetened almond milk to make dairy free)
optional: cooked bacon pieces
- In a large pot, cook the potatoes, carrots and celery in water, until tender (about 20 minutes).
2. Drain, reserving liquid and setting vegetables aside.
3. In the same pot saute onion in butter (or coconut oil) until soft.
4.Stir in flour, salt, and pepper; gradually add (almond) milk, stirring constantly until thickened.
5. Gently stir in cooked vegetables.
6. Add 1 cup** or more of reserved cooking liquid until soup is desired consistency.
7. Optional: Stir in cooked pieces of bacon.
8. Serve and enjoy 🙂
*I will be honest: I never measure out two quarts. I just put enough in to basically cover the vegetables and always have plenty.
** I always end up adding in about 2 cups (maybe more).
Turkey, Kale and Rice Soup (from Yellow Bliss Road)
1 tablespoon olive oil (I use coconut oil)
3 medium carrots, sliced into 1/4 inch round
1/2 medium onion, diced (about 1 cup)
3 celery stalks, sliced into 1/4 inch pieces
1 pound lean ground turkey
1 teaspoon oregano
1 tablespoon minced garlic (about 3 cloves)
1-14 ounce can diced tomatoes, drained
4 cups low sodium chicken broth
1 cup cooked white or brown rice
4 cups kale, packed, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
Shredded Parmesan cheese, if desired
Salt & pepper
- In a 5 quart soup pot, heat oil over medium-high heat. Add onions, carrots and celery and cook, stirring often, for about 8-10 minutes or until vegetables begin to brown and soften.
- Add ground turkey, breaking into small chunks. Season with a pinch of kosher salt. Continue to stir frequently until meat is completely cooked; about 5-7 minutes. Drain any fat from the pot.
- Add oregano and garlic and stir for about a minute.
- Pour in chicken broth, tomatoes and rice. Bring to a boil.
- Stir in kale and season with salt and pepper. Cover and simmer for 15 minutes, or until vegetables are tender.
- Taste and adjust seasonings as needed. (I always underestimate the amount of salt and add in a bunch more)
- Divide into bowls and serve hot. Garnish individual bowls with parsley and Parmesan, if desired.