Cold Days, Hot Soup

Janet Groene’s
Three Spud Soup
   
Just in time for winter camping comes a warming soup that combines three nourishing, energizing types of potatoes in one, fragrant soup pot. Choose your own combination for variety in color and texture. This soup is easily made in a kettle, instant pot, pressure cooker, slow cooker. The key is to cook it long and slow. 
    Make it vegan if you wish, using vegetable broth. Or make it with chicken broth, beef broth or just plain water with an extra nugget of butter for flavor and richness. 


1 tablespoon vegetable oil
1 tablespoon butter
Large onion, diced
1 teaspoon each garlic salt, curry powder
1 teaspoon lemon zest or ½ teaspoon dried lemon peel
4 to 6 cups mixed diced potatoes (white, sweet, purple, gold)
4 cups water
1 tablespoon powdered chicken bouillon
Parsley flakes
Extra butter (optional)

    In a saucepan, melt butter and oil and stir in onion until it’s well coated. Keep stirring as you add garlic salt, curry powder, lemon peel and potatoes. When everything is well coated and some brown bits have formed, add water and bouillon. Bring to a boil, reduce heat, cover and simmer over low heat until vegetables are tender.
    Adjust seasonings, adding more water and/or broth if you wish,  and serve as is. Or run a potato masher down through it a few times to break up diced potatoes. Sprinkle with parsley flakes. A nice touch is to place parsley flakes and a pat of butter in each bowl before adding hot soup. Serves 4 to 6.


See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com