Mashed Potato + Gravy Soup

Ingredients (yields 4 servings)

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large russet potato, 1/2" cubed
  • 3 large new potatoes, 1/2" cubed
  • 1 head of garlic, unpeeled
  • 4 dried chilies
  • A handful of fresh sage
  • ~2 quarts vegetable stock and/or whey (adjust with water or stock for a thinner soup)
  • 2 bay leaves
  • Salt and pepper to taste

First, start roasting the garlic. Slice the top (not the root side) off of the unpeeled garlic head. Place it root-side down in a saute pan over medium-low heat. Cover and roast until garlic is nice and mushy. Several sites, blogs and recipes use the oven to roast garlic, like the incomparable Martha and Joy the Baker. But for just one head, we prefer this stove-top method which saves a bunch of energy and doesn't take as long. You also don't need any olive oil or s & p since we'll be adding it to soup.

Meanwhile, dice the onion and saute it in the bottom of a large stock pot with the olive oil. Once onions are translucent, add the cubed carrot and potatoes (we clean well, and keep the skins on for added nutrients and texture) and saute for an additional 2 minutes. Then add the stock and/or whey until the potatoes are just covered, or more if you like a thinner soup. Then, add your spices: your bay leaves, sage, chilies and salt and pepper. If your garlic is finished roasting, pop the cloves from the peel and place them in the pot as well.

Bring the soup to a boil, cover and reduce heat and simmer for about an hour. Pour the chunky mixture into a food processor or blender (or use an immersion blender if you are lucky enough to own one!) and blend and pulse and blend some more until smooth and creamy. You can add more water, whey or stock at this point if you want it thinner still.

Garnish with crispy, fried onions or a fresh sage sprig and serve alongside crusty bread and brussel sprouts. Enjoy!