Smoky Vegetarian Potato Soup

Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it’s a favorite at our house!

Step: 1

Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.

Step: 2

Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

Per Serving: 354 calories; protein 7.9g; carbohydrates 37.9g; fat 19.5g; cholesterol 45.1mg; sodium 919.3mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.