It’s fall! Or Autumn if you’re fancy. That means soup, at least to me it does. I could go on for a very long time about how much I love soup, but I won’t. Let’s just say it’s a staple for us. Tonight’s soup was loosely based on other soups I’ve made and eaten, but was in large part dictated by what we had in the house. A big pot of veggies always makes me happy!
Here’s went into this one.
CREAMY DILL POTATO SOUP
- 1 tablespoon olive oil
- 1 tablespoon Earth Balance margarine
- ~about 20oz Red Skinned Potatoes, cubed
- 1 leek, white part only, sliced
- about half an onion, sliced
- 2 tablespoons fresh Dill
- dash of dried Marjoram
- 1 to 1-1/2 teaspoon Kosher Salt
- 1/2 teaspoon black pepper
- 2-1/2 cups water
- 1/2 cup white wine
- 1 cup milk
- big spoonful goat cheese, about 2 tablespoons
- Heat oil and margarine in stockpot over medium heat.
- Saute potatoes, leek, and onion for about 5 minutes.
- Add dill through wine and bring to a boil.
- Lower heat and simmer 15 minutes until potatoes are cooked.
- Add milk and goat cheese and puree with an immersion blender (the best soup-making tool ever!
- Garnish with fresh dill.
Poor Brent had to eat a bowl of cereal this morning because he was out of bread, and could not have his usual eggs and toast breakfast. So, I also made some bread. I was going to make my honey whole wheat sourdough, but it ended up with some variations because I seemed to be having a momentary bout of amnesia.
I knew I had enough whole wheat flour but I could not for the life of me find it while making the bread! So I used a combination of bread flour and a bit of whole wheat graham flour that I found. Well anyway, while the bread was baking, I found my whole wheat flour in the fridge, where I had put it last week after reading that whole grain flours go rancid more quickly. Whoops. Bread turned out very tasty regardless.