Soup season has arrived and nothing warms the soul quite like potatoes. When prepared the right way, potatoes are a satiating source of fiber, antioxidants and prebiotics. This hearty potato soup has boiled potatoes and a dash of white wine vinegar to help balance the glycemic index and add delicious flavor.
2 tablespoons Olive Oil
3 Garlic Cloves, minced
2 Onions, finely chopped
2 stalks Celery, finely chopped
2 large Carrots, finely chopped
4 medium Russet Potatoes, peeled and diced
6 cups Vegetable Broth
1 teaspoon dried Thyme
2 Bay Leaves
1 1/2 teaspoons White Wine Vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Green Onions, chopped
1 teaspoon Hot Sauce, optional
In a large pot, heat olive oil over medium heat. Add onions and garlic and cook for 2 minutes. Add celery, carrots, salt and pepper then cook until they begin to brown. Add potatoes, vegetable broth, thyme, and bay leaf. Bring to a boil then simmer until potatoes are soft. Remove bay leaves and stir in white wine vinegar. Puree your soup in a blender until completely combined. Serve and top with green onions and a little hot sauce.