Thursday Recipe Exchange: Potato Soups

Cross-posted at Balloon-Juice.

It’s suppose to be record warm temperatures this weekend, so it’s not quite soup weather. I do expect either at least one more big snow or some spring rains (hopefully), so it is still soup season in my mind. I love soups and fall-winter-spring lunches are often homemade soup.  Quick and easy to take to work and reheat.  I make a big pot on Sunday and it usually gets me through the week, add fruit or salad and lunch is cheap and healthy.

This week I made a pot of Creamy Potato Soup and almost immediately knew what I really wanted was the Italian potato soup I usually make. So that is my plan this evening, to put together a pot of this:

Zuppa Toscana

• 8 oz ground beef or (4 0z ground beef & 4 oz spicy sausage)
• 6 green onions, chopped (including greens)
• 2 tsp crushed garlic, divided
• 6 -8 medium potatoes, sliced thin (do not peel)
• 3 cups chicken broth (or equivalent)
• 3 cups water
• 2 cups milk
• 2 tsp to 1 tbsp dried basil, crushed
• 1/2 tsp crushed red pepper flakes
• salt & pepper to taste
• 1 cup spinach or kale, chopped
• grated Parmesan

Large dutch oven or saucepan

Heat pan and brown ground beef, onion and 1 tsp garlic.  Remove and set aside.  Add chicken broth, water and potatoes to pan, bring to a boil and cook until potatoes are tender.  Add meat mixture, spices and milk and let simmer on medium-low, stirring occasionally to makes sure milk doesn’t scald.  Just before serving, add spinach or kale and let simmer 2 minutes.  Serve with grated Parmesan.

Now hit the comments and share your favorite soups, potato or otherwise. Next week: Chicken & Vegetables