Potato Soup, need recipe
I can't seem to find a recipe that sounds good and easy. I was thinking of just boiling some potatoes with onion and celery, draining, using a hand held mixer and mixing till semi smooth, then adding cream and maybe a little chicken broth to lighten up the cream, then seasoning. Maybe some cheese.
Any other thoughts or recipes?
I've adapted one from the original Vegetarian Epicure by Anna Thomas. It IS simple.
4 med russet potatoes, skins on
1 med onion, coarsley chopped
1 qt of water or veg or poultry broth
1 tsp dill seed
Cut up potatoes and onions and seasonings, place in a large pot. Cover with stock or water, lid, and slowly simmer till tender. Take off heat for a few minutes, maybe 10? then:
Place in blender in batches and blend till smooth.
Add enough whole or skim milk to thin to desired consistency.
Top each serving with a dollop of sour cream or crema, or a pat of butter.
So very good, and simple. You can embellish with more herbs and veggies, but I like it plain.
Serve with fresh biscuits or cornbread right out of the oven.
I make this quick easy soup often for a weeknight dinner. It's a rustic, chunky soup, but you could puree it at the end if you wanted something a little fancier. It's adapted from a Deborah Madison cookbook devoted to farmer's markets. It takes about 30 minutes.
A couple leeks, an onion, or some shallots
Some smallish potatoes such as Yukon Gold
Consider using some turnips, about 1/2 and 1/2 with potatoes
Stock or broth or some sort - chicken or vegetable
Thyme, savory, or rosemary, fresh if you've got it
A little cream, yogurt, or buttermilk
Butter or olive oil
1. Sautee some leeks (or onion or shallot) in butter in a heavy stovetop pot over medium-ish heat (or use olive oil if you prefer.)
2. While this is cooking, dice potatoes and turnips. The smaller the pieces, the quicker it cooks. Make the turnip pieces just a bit smaller than the potato pieces. Just scrub and chop, no need to peel the potatoes, and no need to peel the turnips if they're relatively petite.
3. Add the potatoes/turnips and stir to coat with butter/oil.
4. Add stock or 1/2 broth and 1/2 water, or even just water, to cover the veggies.
5. Bring to a boil, then turn down to simmer. Simmer until fork-tender, about 30 minutes or less if the pieces are pretty small.
6. Toward the end of cooking, add the fresh herb (add earlier if using dried herb).
7. At the very end of cooking, add a couple tablespoons of cream (or you can use buttermilk or yogurt) for a creamy mouthfeel.
Makes a nice weeknight dinner served with some crusty bread.
re: Abby B
I also work off of a Deborah Madison recipe for my potato soups, but from Vegetarian Cooking for Everyone. My soups have been so much better since I started cooking my potatoes with the oil and onion for 10 minutes before adding stock.
I'm a huge fan of adding kale (or other greens that you have on hand) to my potato soups.
Don't drain. And I always cook with chicken broth or stock not water - the box or can of broth from the store will do fine if you don't have your own on hand. I dice some of the potatoes very small and some larger, up to 1/2 inch cube. The smallest pieces cook to nothing to make the soup thick and the variety of sizes of the larger pieces makes for interesting texture.
I put the potatoes, chopped onion, some grated carrot for great color & flavor, salt & white pepper, and add just enough broth to cover. Cook about a half hour. Add milk or half & half at the end if you want it richer.
There are a few more things you might add. I made a good one after Thanksgiving.
2 cups of chopped yellow onions, sauteed in butter plus olive oil
2 cups of chopped red potatoes, scrubbed with skins
2 stalks of chopped celery
1 cup leftover roasted turnip & sweet potato (I think one big carrot or parsnip would make a good substitute)
1 can of white beans
1 cup chicken broth
plus cold water to make up the volume.
Pinch of French herbs like thyme, bay leaf (remove before you stick in the blender), tiny bit of nutmeg (it goes so well with creamy things), lots of pepper & salt.
Start with a lot of onion! patiently cooked until they're all soft, sweet, and translucent. Do not rush raw onion into the finished soup. After the sauteed onion, the rest of it can be thrown together, and simmered another fifteen minutes until it can be pureed.
Top with a shake of chopped parsley and parmesean before serving.
(I prefer beans over cream as a thickener and it doesn't taste bean-y I swear! I like to trick my family into eating beans by doing this. Unlike cream, you can boil beans like crazy and nothing strange will happen with the texture.)
I just cook some onions in olive oil with a little butter (actually I sometimes just chop up onions and add to the soup WITHOUT and sauteing. Ooooooooh, am I in trouble with the CIA?
I really like chopped leeks with potato soup and they're really good right now.
I cook them in some chicken (or turkey) stock with chopped up any kind of boiling potatoes, some thyme and a bay leaf. I add lots of ground black pepper.
At the end I like to use and immersion blender to break up some of the veg but not to the point of pureeing. If you don't have one, use a potato masher. Sometimes I add cream or milk, but mostly not. I serve the soup with good bread (sometimes sprinkled with parmesan and toasted) and a dollop of yoghurt (sometimes with minced green onions).