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Adventures with Ami: BBQ Potato Chip Soup

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This hearty soup reminds me of BBQ Potato Chips.  I used to love BBQ Chips, haven’t had them in forever, but this soup hit the spot!

You will need:

64 oz. water

About 12 potatoes cubed – I used Sweet, Red, Yukon and Russet

2 Cups of shredded kale

10 green onions  – diced (save two for garnishing)

1 – 15 oz. can of great northern beans

1 – 15 oz. can of no salt added carrots

4 potatoes that have been pre-cooked (steamed or baked is fine)

4-6 tablespoons of a smokey/mesquite/BBQ type seasoning – like Mrs. Dash Southwest Chipotle (I used a spice blend I made using smoked paprika, garlic powder, rosemary, lemon zest, oregano powder, black pepper and chives)

Puree the 4 cooked potatoes, canned carrots and beans in the food processor.

Wash and cube the potatoes, add them to a stock pot with the bag of frozen carrots and the water. Bring to a boil, then simmer for approximately 30 minutes until the potatoes are tender.

Dice the 8 green onions.

When the potatoes are tender in the pot, add the puree, the onions, and your spice blend. Stir and simmer for 15 minutes.

Remove the pot from the heat, add the shredded kale, stir.

Wait 5 minutes.

Serve with onion garnish.

Variations: You can spice this however you’d like. The seasoning blend I made reminds me of BBQ chips. It may remind you of something different! Most smokey/mesquite/chipotle seasoning type blends will give the same essence. But feel free to play with flavors you like.  I can see this working well with just about any Mrs. Dash blend.

Investigate herb blends that you may enjoy by visiting spice shops if you have one nearby.  So many amazing blends exist without you having to worry about how to get the flavor profile you are seeking.  Just add the pre-blended spices you like to your recipes.  If you are more confident in the kitchen, try making your own spice blends! Taste as you go, enjoy the process and experiment with flavors!

To see the step by step photo instructions, visit: http://plantbasedadventures.com/2014/01/12/bbq-potato-chip-soup/

About the author

Ami Mackey
Ami Mackey is a graduate of eCornell's Plant-Based Nutrition program and is currently studying Fitness Nutrition at the National Academy of Sports Medicine. http://www.plantbasedadventures.com @amiannmackey
  • rolffz

    Thanks! This soup looks great!
    ¡¡¡>>> Please know that if you’re indulging in BBQ chips of any kind, many of them contain chicken (parts) in their flavoring. My wife consulted with the folks at Lay’s and they confirmed it. It’s in the “natural flavors” part of the ingredients, where they can slip all sorts of heinous stuff without directly saying what it is.

  • Jeff Taraday

    I think there are some problems with this recipe as written….it calls for canned and frozen carrots in the instructions, but frozen carrots aren’t included in the ingredients list. Please advise!

    • Ami Mackey

      It should have a bag of frozen carrots listed too – sorry about that!

    • Christina Katz Shell

      And 16 potatoes total, wow! Potatoes vary greatly in size. It would have been very helpful to have a weight estimate for the potatoes. At the least, a size (small, medium, large) specification would help. I like the sound of the recipe, though. It sounds good. I used to love BBQ chips I my pregan days.

  • http://www.bookdirtblog.blogspot.com/ Kelly Robinson

    Seems weird to use fresh potatoes and then frozen carrots. Why not real carrots, too?

    • Ami Mackey

      They take longer to cook than potatoes when you use fresh carrots. Frozen carrots cook faster. The canned carrots are for texture purposes. So each type has a reason :)

  • justme

    will try this thx

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