As I write this I’m literally in total fear that we are going to have yet another power outage.
Don’t get me wrong, I’m loving living in Arkansas. I like the weather and the fact that the winters don’t make my skin want to boycott the rest of my body due to the dryness. Really, I love it.
The power outages are suuuuuuuuuuuuuuuuuuuuch a pain even though I have to admit I’m thankful at times for the interruption. So I’m praying, very selfishly, for the freezing rain and drizzle and snow to maybe just take ‘er easy on out little neighborhood. Please?
The good thing though? This weather could absolutely not be more perfect for a super velvety and super flavorful soup! Y’all, this stuff is liquid (soup) gold. It’s totally vegan, but I certainly wouldn’t judge you for using chicken stock, or maybe even adding a little bacon and sour cream. But you know what? A sprinkling of pepitas and a little smoked paprika bring on the flavor like no other and it keeps it nice ‘n’ healthy too!
So, in the midst of the anti-power outage prayers, I’m also thankful that we have the chance to hunker down, get our snuggle on, and spoon this little bit of heaven into our mouths. YUM 🙂
VELVETY ROASTED POTATO SOUP
- 3 large Russet potatoes (about 2-3 inches in diameter, 4-5 inches long)
- 1 medium yellow onion
- 2 Tbsp olive oil
- 1-1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 6 cups vegetable stock
Preheat oven to 400. Spray a sheet pan with nonstick spray and set aside. Wash and peel the potatoes and cut into 1-inch pieces. Slice the onion into similarly sized chunks. Lay all of the veggies on the sheet pan and drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Roast at 400 for 25-30 minutes, tossing 2-3 times in the process. Once the potatoes are done, puree in batches with the stock in a high-speed blender. (**Note: you can also use a food mill or a food processor; I just find that a blender gives it the best velvety texture). Once all of the potatoes and stock are pureed, pour it all into a large soup pan and bring to a simmer over low heat. Add the smoked paprika. Serve hot.