What's for Dinner Wednesday - St. Patty's Potato Soup

Thursdays have turned into our busiest evening all of a sudden, so I shifted my meal plan around a bit to make our St. Patty's Day dinner tonight . . . a Rainbow Salad with Potato Soup. I'm saving the Rainbow Salad for Fun Food Friday, but here is the recipe for the soup:

Potato Soup

Ingredients:

6 cups vegetable broth (or 6 cups water with 2 tablespoons Vegebase)

8-10 small potatoes (about 3 pounds), cubed

3-4 carrots, chopped

3-4 celery stalks, chopped

1 onion, diced

2 tablespoons chopped garlic

2 tablespoons cornstarch or arrowroot

1 bay leaf

2 teaspoons salt

Pepper to taste

Preparation:

Saute the onion in a little bit of water until it softens. Add the garlic, and saute an additional 2-3 minutes until the garlic is fragrant. Mix in the cornstarch, broth. vegetables, bay leaf and salt. Bring to a boil, then reduce heat, cover and simmer for about 40 minutes or until the potatoes are soft. Remove the bay leaf, and use a potato masher to mash some of the potatoes. For a creamier soup, puree half the soup in a blender then return to the pot to serve. Add pepper to taste.

I'll have to report back with the Sprout Ratings because I didn't eat dinner with them tonight. Jim said that they all enjoyed it though!