2 onions, diced
6 cloves of garlic, diced
Splash of oil
1 gallon whole milk
1 28 oz bag potato pearls
8 cups vegetable broth
2 cans Whole Peeled New Potatoes, cubed
Salt and pepper to taste
Throw the onions, garlic, and oil in a 12 quart stockpot and sautee them gently for 5 minutes. Add a little salt and pepper to the top. Pour in the entire gallon of milk and heat on low-medium heat until just scalded. The milk should be just below a simmer, stirring often to keep it from sticking. Add the potato pearls, stirring occasionally to help hydrate the potatoes and generally turn to soup. In a drinking glass, combine vegetable bullion and hot water, stirring until dissolved. Pour the broth into an 8 cup measure or large bowl, and fill to 8 cups. Add to soup and stir. Add chopped potatoes, and salt and pepper to taste.
We love potato soup! Offering vegetarian options at our community meals is important to us; and it’s also important that we make sure that our vegetarian options are as hearty and nourishing as our non-vegetarian options. This soup hits the mark for sure; you feel full and satisfied and -fed- after a bowlful.
We made this with virtually entirely community sourced ingredients. The potato pearls may not be available to you, especially if buying retail — these came in a recent food box distribution and were passed along by a neighbor. We work very hard to use every last thing that comes our way, though, and make it taste delicious, so we used them here, in case you, too, have received a bag of potato pearls to use. A more readily available substitute if you don’t happen to have potato pearls would be to use instant mashed potato flakes — whatever brand you use, aiming for somewhere around 10 cups of finished potatoes would be the right substitute. We were also given some cans of whole new potatoes. We added these in last to add some texture to the soup. You can cube them beforehand or put them in whole and use a potato masher to break them apart after a few minutes.
We package these in 16 oz deli containers, using a 6 oz ladle. You can add bacon to this soup in the deli containers easily if you’d like to also have it double as a non-vegetarian option.
Thanks so much to our neighbors who passed along the ingredients that we got to cook and share this week. If you have extra food you’d like to share, we would love to feed it to our community — you can email us at email@example.com and we will cook something yummy with it.