There is nothing better than a nice hearty soup on a cold winter day. Knowing how to make a healthy creamy base lets you give in to a longing for comfort food while eating healthy. This staple soup base can even be frozen and thawed. For two people, freeze the base in 2-cup portions and plan to add 1 cup of additional vegetables plus seasonings and a garnish to make 2 bowl-sized servings.
Author: Lauren Hill
Recipe type: Soup
6 cups vegetable or chicken broth, regular or low-sodium
4 medium potatoes; Yukon Gold, California White and red-skinned potatoes are all good, peeled and cut in chunks
2 Tbsp. olive oil
1 medium onion, chopped
1-2 stalks celery, chopped
1 medium or 6 baby carrots, chopped
1 clove garlic, crushed
4-6 sprigs fresh parsley, chopped
¼ tsp. white or black pepper
1 6-0z can evaporated milk (not condensed milk, which is sweet)
In the skillet, briefly sauté the onion, celery and carrots, garlic and parsley over medium heat till vegetables are coated with oil. Lower the heat, cover the pan and continue simmering until the onions and celery are translucent but not browned. Put the vegetable mixture in the bottom of the soup pot and add peeled potatoes cut in chunks and the broth.
Bring the mixture to a boil and immediately lower the heat to medium/low. Cover the pot and simmer until potatoes are soft. Using a jar-style or immersible blender, blend the potatoes and liquid while still warm, and stir in evaporated milk. Taste and adjust seasonings if necessary.
Recipe by Lifehack at http://www.lifehack.org/articles/lifestyle/healthy-creamy-soup-base-recipe.html