Potato soup with an added favorite? This recipe is bound to be your family’s new favorite…
Potato soup is always a crowd pleaser, but is too often filled with excessive sodium and fat. That being said, who said healthy can’t be delicious and hearty? We think we’ve struck a happy medium with this bone broth based medley. We hope your family enjoys it as much as our’s did.
Pot Roast and Potato Soup
Serves: 4-6 | Prep Time: about 10 minutes | Cook Time: about 4 hours
- 2 ½ -3 pound cut of pot roast
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 celery stalks, chopped
- 6 bay leaves
- 4 sprigs of fresh thyme
- 3-5 pouches of Bare Bones Classic Beef, or Tomato & Spice Beef Bone Broth
- 2 pounds potatoes, chopped into 1 inch chunks
Preheat oven to 375F.
In a dutch oven, heat a bit of oil or cooking fat over medium-high heat.
Generously salt and pepper both sides of the pot roast. Then, with dutch oven on medium high, place roast into the hot pan. Allow roast to sit undisturbed for 2-3 minutes to brown the first side, then turn and allow the second side to brown. Once browning on second side, add chopped onions and minced garlic around the roast.
Once roast is finished browning on both sides, add the bone broth, bay leaves and fresh thyme sprigs. Bring to a boil, then remove from heat, cover and put into oven to cook for 3-4 hours, or until roast shreds easily with a fork.
Remove from oven, add more bone broth (to desired soupiness) and potatoes. Bring back to a boil on the stovetop over medium-high heat, then cover and allow to cook for another 20 minutes, or until potatoes are fork tender.