Every so often, fate intervenes in the kitchen, or in this case, the produce in my refrigerator did. I had made plans to repeat the Vitamix’s Bacon Cheddar Potato Soup, but there, waving to me from the vegetable drawer, were some leftover root vegetables. If I didn’t use them, I would eventually lose them. I also knew that the freezer had a recent addition of beef broth, a full can’s worth that I had mistaken for chicken broth, only realizing my faus pax AFTER removing the lid. Hmmmm….
That is how this soup was born. It is creamy, rich, but low in calories. I am sure that you will find it as comforting and filling as I do.
- 4 tablespoons of extra-virgin olive oil
- 3 yellow onions, sliced thick
- 1 leek, sliced in 1/2 inch slices
- 6 cloves of garlic, crushed
- 2 russet potatoes, sliced in 1/2 inch slices
- 2 carrots, sliced thick
- 2 parsnips, sliced thick
- 1/2 of a small head of green cabbage, sliced in 1/2 inch slices
- 2 tablespoons of McCormick Salt Free “It’s a Dilly” seasoning
- 6 cups of low-fat beef broth
- Salt and Pepper to taste
- Shredded Cheddar Cheese (optional)
- Low-fat Sour Cream (optional)
Heat the olive oil in a large pot. Add the onions and the leek. Saute for four minutes, stirring until slightly translucent. Add the garlic and cook for another two minutes.
Reduce the heat and add the potato, carrots, parsnip, and cabbage. Cook five minutes, until the mixture is heated through. Add the seasoning, stir, and then pour in the beef stock. Add salt and pepper to taste.
Simmer the mixture until the potato is tender. Remove from heat and let rest for 30 minutes.
Pour the mixture into a 64 ounce Vitamix container. If using the 750, select the Soup pre-set and blend. If using a different model, select Variable 1, start, and slowly increase to Variable 10. Process until smooth and heated throughout.
If desired, garnish each bowl with a sprinkle of cheddar cheese and a dollop of sour cream.