Pregnant Girl Potato Soup



I feel like it's been forever since I've posted a recipe! :(
Probably because... in the last few months of this sweet, sweet baby growing in my belly-- I just haven't been cooking much. :\

 

classy bathroom-mirror-selfie @ 22 weeks. :) SO THANKFUL!

I've traded my pots and pans for car keys & my wallet... and have been transformed into Queen of the Chick-Fil-A drive through. :) :) 

 

the nuggets are my jam.

But seriously, I've had more restaurant food in the last 5 months than I have in the last 4 years!!!!! Unbelievable what pregnancy + working full time + holding down the fort while your dr. husband works a billion hours a week will do to your energy/desire to be in the kitchen! :)

 

But lately in pregnancy I've been experiencing some intense heartburn... the kind my husband knows like a close enemy--- but I've never had a personal connection with until now!  It feels like there is a tiny dragon breathing fire right in my throat--- it's amazing/horrible at the same time. :)

 

Anyway- plain, simple, non-acidic foods have really helped (-shocker!-) combat this tiny dragon faster than Harry Potter could put a spell on it. :)

 

I have a dear friend who is in med school coming over soon to have me be a "patient" so she can practice for her Clinical Skills exam, so I needed to make something QUICK for supper tonight!

 

I dug through my fridge and freezer and found a half-used bag of "Mirepoix Style" vegetables from Kroger... some going-bad-soon Russet potatoes from Trader Joe's... a carton of free-range chicken broth... just one handful of baby kale leaves... and a couple of random pieces of cheese from a local deli.... and--- Voilà. Potato Soup. :)

 

I am **not** posting this recipe because no one has ever made potato soup before... or because I'm claiming this is "THE BEST EVER" and will be served on the heavenly banquet table someday........ Rather, my intentions are just to remind myself, and anyone else reading, that sometimes when you think "I have nothing to cook" or "I don't have time to make dinner"  --- that sometimes a humble, simple, no-frills soup made with ingredients that are already hanging out in your home will be the answer to your dinner dilemma. :)

 

"Pregnant Girl Potato Soup" aka Super Simple Use-What-You-Have Potato Soup :)

serves 2 with leftovers for lunch :)

 

First, I added about 1 Cup of frozen carrot/celery/onion mixture ("Mirepoix-style" frozen veggies) to the soup pot with a swirl of extra-virgin olive oil. I sautéed this for a bit - letting the veggies thaw & get tender.  (You could obviously add chopped garlic or whatever soup veggies you want... chopping up the fresh stuff if you've got it. If you like it spicy, throw in jalapeño peppers!)

 

Then, I added about half of a 32 oz. carton of chicken broth... but obviously you could do water + boullion or veggie broth or whatever you like.

 

Add the diced potatoes. (You can use whatever potato you want... even if it's a sweet potato- why not! Go for it.) :)

 

Tonight I seasoned with dried parsley, onion powder, and garlic powder... as well as salt & pepper.  Super simple.  (But do what you want! If you like it spicy... go for adding cayenne or a generous amount of white pepper might be fun, too. Rosemary might be a fun herb to add that would totally change the flavor profile of this thing... especially if you were adding crumbled, browned sausage and maybe chopped & sautéed fennel, too! The options are endless.)

 

Let this simmer until the potatoes are tender.

 

Add in some chopped greens--- tonight I added about a cup of chopped baby kale. But you could do ANY greens... just pay attention to what kind of greens you have to know how long they need to wilt. For example - you can throw baby spinach in at the last minute and it will wilt in super-hot soup in a quick minute. However, heartier kales will need significantly more time--- so know your greens and add them accordingly.

 

Mash some of the potatoes (if desired) and add in milk or half and half to get a creamier consistency (tonight I added a splash of half & half and maybe 1 Cup of 1% milk). (Other fun dairy options to throw in there might be a little bit of cream cheese, sour cream, or even plain Greek yogurt.)

 

Lastly, if you want, throw in a little of whatever cheese you have in your fridge.  Tonight I had Colby-Jack slices from Monnette's and threw them in.  Perfect.  Gosh I bet most cheeses would love to get together with potato soup though... right? :)  Use what you have!

 

Adjust the salt & pepper at the end, after tasting, and buon appetito! :) Enjoy. A true 30-minute-meal----- and a one-pot meal, at that! 

 

Enjoy making whatever variation of this soup makes your heart sing!!!!! :)