Creamy Potato-Carrot Soup

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Creamy Potato-Carrot Soup

Soup was so good for us, last night, that I dared making it, for a second night in a row. Usually, I would not do this. Soup is filling but hubby gets hungry after a while and I can't say I blame him. Last night's Avocado-Spinach soup can be found here.

I have had a craving for potato soup for days. The truth is, I almost always have a craving for something-potato and I restrain myself. Tonight, I played it differently. Actually, this morning, I put the soup up in a crockpot. I made it very plain until I got home and tasted it and then I quickly made some additions.

It turned out to be a great soup, not just a good one.

Creamy Potato Carrot Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, sliced thick
• 4 potatoes, chunked
• 1 orange bell pepper, sliced
• 2 cups organic vegetable soup
• 2 cups water
• 2 carrots, shredded or thin sliced (I added these in the afternoon)
• 2 tablespoons chimichurri aioli
• (It’s an Argentinean sauce, similar to pesto, and is
• popular in South America. This basic version includes parsley,
• oregano, garlic, oil and vinegar and a little bit of chili pepper)
• 1 tablespoon Worcestershire sauce (two would also work)
• 2 tablespoons or globs of cream cheese

Method:

Heat olive oil in crockpot. Add onions and cook on high for 30 minutes.

Add bell pepper, potatoes, soup and water and lower heat to medium or low (whichever your pot has as a choice)

Cook for 3 hours.

Add carrots, aioli and Worcestershire sauce.

Mix together with a spoon.

Add cream cheese. (your secret ingredient)

Using immersion blender, mix it to consistency, you like. I made it smooth and creamy.

It needs salt but I add in the plates, rather than the pot, for those who do not use salt for health reasons.

Eat and enjoy.