When I was growing up, every fall my mother would make this wonderful hearty potato soup. She said that it was the only way she could get my younger brother and sister to willingly eat their vegetables. What makes this soup different from other potato soups is that there is no cream, butter, or milk in the recipe. It's easily adaptable for those who are looking for vegan recipes ( just leave out the meat ) It also freezes well, so if you do make a full batch, you'll have plenty on hand to last you through winter. Enjoy!
Prepare first six ingredients and add to a large stockpot. Add a large pinch of salt and sweat the vegetables over low heat till they start to release their juices
Add enough water to the stock pot to double the coverage of the vegetables , cover and raise the heat till the water starts to boil. Let boil till all vegetables are fork tender.
Puree vegetables and the vegetable broth in a blender till the consistancy of porridge. (will need to do this in batches.)
In a large sauce pan, fry bacon till crisp and set aside on paper towels to drain. Then fry up the sausage meatballs setting them aside as well.
In about 3 tbsp of the reserved bacon fat, sautee the onion and parsley till onion is clear.
Add the Bacon, Sausage meatballs, onion, parsley, Salt, Pepper, Garlic Powder, and Dill to the soup and let simmer for 10- 20 minutes to give the flavors a chance to marry. Pair it with a nice crusty bread and you have a very hearty meal.
This recipe makes 20 servings. It can be cut in half, and it does freeze well. When reheating it - I prefered to reheat it over the stove but you need to make sure you mash the soup back into the liquid because during the thawing process , the potato tends to seperate from the liquid. Can be reheated in the microwave as well. Enjoy!