Pretty "Golden Potato Soup" (page 168) is pleasing to the eye, as well as the palate. What could be more elemental and nourishing than a creamy soup made from the humble potato? In this case, two different varieties of potato, russets and sweet potatoes, combine to give the soup it's lovely golden hue. And there isn't much more to this deceptively simple soup. Sautéed shallots, broth, and a cup of soymilk at the end to give it a dash of creaminess, that's about all there is to it. Add some chopped chives (or green onions if chives aren't available) to each serving. This is a deeply satisfying soup.
"Keeping it McDougall Friendly" checklist:
ü Omit the oil when sautéing the shallots. Instead, use sherry, broth, or water as the sauté liquid and/or a nonstick saucepan.