I love when Fall and Winter roll around because it means soup weather. Sure there are chilled soups and you can have soup in warm weather but there is nothing better than curling up on the couch during the colder months with a hot bowl of soup.
But what really makes soup great is that it is easy to make and you can make it out of almost anything…hence creating this red potato soup recipe. I looked in my fridge to find 5 small/medium sized red potatoes, a red bell pepper, and tomato. I decided to roast the bell pepper and tomato before adding to the soup. I also had some buttermilk leftover from making the jalapeño cheese bread that I thought would thicken up the soup a bit.
Since there was still a lot of buttermilk left over, I also decided to make some good ole Southern-style buttermilk biscuits to have with the meal. It turned out to be a nice, comforting meal that really hit the spot.
Red potato soup
1 red bell pepper
1 medium size tomato
4-5 red potatoes, diced
1 small onion, diced
3 garlic cloves
1 quart vegetable broth
1 cup buttermilk
1/4 cup parmesan cheese
1/2 Tablespoon red pepper flakes (optional)
1 Tablespoon olive oil
Roast the red bell peppers, tomatoes, and garlic by placing them over or under an open flame until they blacken on all sides. You can broil them in the oven or cook on a grill. When peppers and tomatoes are blacken, allow them to cool and then peel off the blackened skins, remove the seeds. Roughly chop tomatoes and peppers. Mince garlic. Set aside.
Meanwhile heat olive oil in a large pot. Cook onions with garlic until translucent. Add diced potatoes and cook another 5 minutes. Add tomatoes and peppers, cook for 2 minutes. Pour in vegetable broth and cook until potatoes are soft, about 15-20 minutes.
When potatoes are soft, remove from heat and blend mixture with immersion blender. If you don’t own an immersion blender then use a food processor or blender. Blend until mixture is smooth (you will have some potato chunks).
Place pot back on burner and mix in flakes, salt, pepper, milk and parmesan. Blend well. Taste soup and add more salt and pepper as needed.
2 1/2 cup unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 stick cold butter, plus 1 tablespoon
1 cup cold buttermilk
1 teaspoon garlic powder
In a bowl, mix together flour, baking powder, soda, and salt. Cut the butter into 1/2 inch pads and drop into the flour mixture. Take the butter pieces between your fingers and press them into the flour mixture.
Preheat oven to 450 degrees. Place the butter and flour mixture in the freezer for 15 minutes.
Lightly flour a clean counter space. Take the chilled flour and butter mixture out of the freezer. Slowly incorporate the buttermilk into the flour mixture. Gently fold the dough together with a spatula or work with your hands.
Transfer the dough to your work surface and pat out into a rough square with your hands. Roll the dough into a rectangle about 1 inch thick. Using a biscuit cutter dusted with flour, cut out as many biscuits as you can.
Gather the scraps and re-roll the dough and cut more biscuits. You should end up with about 9-12 biscuits (I ended up with 11).
Melt tablespoon of butter and mix in garlic powder. Brush the tops of the biscuits with the melted butter. Bake until biscuits look golden brown, about 17 to 20 minutes.
Food for thought:
-I also love making soup because you can make a large batch and store it in the freezer to eat throughout the winter.
-If you want to thicken the soup up even more add more milk if you have any. You can also use regular milk with the recipe if you don’t have buttermilk.
-Adding more potatoes or red pepper will also thicken up the soup.
-I also had some chorizo leftover that I cut up and added to the soup.
-I like heat so I added the red pepper flakes, but they can easily be left out if you don’t like spicy food.
-I actually don’t own biscuit cutters and used a small glass bowl to make out the biscuits.