Diced potatoes are simmered in a rich meat broth, pureed in the blender then poured back into the pot. The rest of the vegetables are added and simmered until done. But the ingredient that gives this creamy potato soup with squash, carrots and green beans such deep wonderful flavors is something you won’t even see when you eat the soup. Read on to discover the secret ingredient.
Creamy potato soup with squash, carrots and beans
- 6 cups bone broth I use homemade
- 2 to 3 large potatoes non-waxy varieties work best, diced
- salt to taste
- pepper to taste
- 6 tablespoons butter
- 2 cups thinly sliced onions
- 1 teaspoon minced garlic
- 1 cup cubed carrots
- 2 cups cubed squash
- 18 green beans stringed and cut into 1 and 1/2-inch lengths
- snipped parsley to garnish
- Pour the broth into a thick bottomed pot. Add the potatoes. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer until the potatoes are very tender, about 20 minutes.
- While the potatoes simmer, melt 4 tbsps. of butter in a sauté pan. Add the onion slices and garlic. Cook, covered, over LOW heat until caramelized. Occasional stirring is required. That’s the secret ingredient. Skip it and you’ll miss a lot.
- When the potatoes are tender, transfer to the blender with about half of the broth. Add the caramelized onions and garlic, and any butter in the pan. Process until smooth.
- Pour the potato puree back into the pot of broth. Taste; add salt and pepper, if needed. If the soup is too thick for you, add more broth, little by little. Set the heat to low.
- Add the carrot cubes and simmer for five minutes.
- Add the squash cubes and the green beans. Simmer for ten minutes.
- Stir in 2 tbsps. of butter. Taste once more and adjust the seasonings, if needed.
- Serve the soup hot, topped with snipped parsley, with cheese-topped toast on the side.
If you want to add meat to the soup, top it with shredded carnitas or similar meat dish. As much as you like.