Hearty Outdoor Potato Soup
Warm up your outdoor gatherings with this hearty potato soup, cooked to perfection in a wok. Packed with tender potatoes, seasoned vegetables, and a touch of cream, this rustic dish combines depth of flavor with a smoky hint from the grill. Ideal for cool evenings, grab your friends and enjoy this delightful campfire experience!
ingredients
- 4 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped chives for garnish
- Optional: 1 cup cooked bacon, crumbled
steps
- 1.
Heat the wok over a medium flame and add olive oil.
- 2.
Sauté the onion and garlic until translucent and fragrant, about 2-3 minutes.
- 3.
Add the carrots and celery to the wok and cook for an additional 5 minutes.
- 4.
Stir in the diced potatoes and season with thyme, salt, and pepper.
- 5.
Pour the vegetable broth into the wok, covering the vegetables; bring to a boil.
- 6.
Reduce heat, cover, and simmer for 20 minutes, or until potatoes are tender.
- 7.
Use a potato masher to gently mash some of the potatoes for a creamy texture.
- 8.
Stir in the heavy cream and heat through for another 5 minutes.
- 9.
Adjust seasoning to taste, adding more salt or pepper if desired.
- 10.
Serve hot, garnished with chives and crispy bacon, if using.
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