This soup is the product of leftovers from a pizza-making night, plus leftover potatoes from Valentine's Day dinner and a few odds and ends in the kitchen. Pan-roasted potatoes (bake and then pan fry them in canola oil with seasoned salt and pepper) give this a full, toasty flavor (like pizza from a brick oven!); leftover steak fries from a restaurant could work, or leftover hash browns or breakfast potatoes.
I threw in a little spinach to add some green color, and heated up some pepperoni in a frying pan to add as a garnish. The jar of pizza sauce from Trader Joe's has great flavor by itself, so it spiced up the soup nicely. You could always make it spicier with red pepper flakes, or add some fresh basil to brighten it up. Whatever says pizza to you!
This is a dairy-free and wheat-free recipe, and meat-free if you skip the pepperoni.
Potato Pizza Soup
1 medium onion, diced
2 cloves garlic, minced
1/2 C frozen spinach, drained
2 C pan-fried, baked, or mashed potatoes
1/2 C pizza sauce
2 C coconut milk
garnish if desired
Sauté the diced onion in 1 T oil until the onion becomes translucent and starts to brown. Turn down the heat and add the garlic to cook for about 1 minute. Add the spinach and potatoes (I recommend browning the potatoes in a separate pan a little more before this to add more of a roasted flavor). When all the ingredients have heated through, add the pizza sauce and coconut milk, stirring to combine. Heat til boiling, stirring regularly. Once it boils, turn off the heat and remove the pan from the heat. Use an immersion blender or regular blender to purée the soup to the thickness you prefer (take care to not burn yourself if the soup is still hot when you are blending it). Garnish as desired.
