Now, a key element of having cornbread is the ability to dip said cornbread into a substance of some sort. Heather makes an unbelievable potato soup, so when I expressed my cornbread desire and Heather mentioned potato soup I was instantly sold. It was as if clouds had opened in front of me, showing potato soup as the ideal complement to my sudden need for corn bread. So it was decided, so it was made.
And so it was, a wonderful dinner was made, another low quality picture taken, and tremendous deliciousness ensued. We used the cornbread recipe from The Joy of Vegan Baking, which is a book that freaking rocks! The lovely Heather's perfect soup recipe is as follows:
4-6 Medium Yukon Gold Potatoes (Peeled and cut into chunks)
6 Cups Veggie Broth
1 Onion (Diced)
2 Garlic Cloves (Minced)
1 Tbsp Rosemary (Crushed)
1/4 Tsp White Pepper (or black pepper to taste)
In a large stock pot, bring veggie broth to a boil. Add potatoes, onion, and garlic. After 15-20 minutes, or when the potatoes are soft and easily pierced with a fork, ladle half the mixture in a blender or food processor (carefully! Don't burn yourself.) and puree until creamy (also carefully!). Pour the blended mixture back into the pot, stir. Add pepper and rosemary. Simmer on medium-low for roughly ten minutes. Serve hot with corn bread.