One day we got to eat the awesomest potato soup we’d ever tasted. It was simple, and surprising, and not even creamy or ridiculous, and after that all we wanted to do was figure out how to make it at home (spoiler alert: we did and now I’m writing on the internet about it. There’s probably a recipe further down the page if you’re into that kind of thing).
Anyway, this soup is super good. According to Rachel, it tastes more potato-y than potatoes. It’s probably true. It’s smooth and simple, and has a really nice flavor of potato goodness, yet somehow doesn’t just come off like runny mashed potatoes. What I really liked about it was that it was delicious and satisfying without needing a lot of cream or cheese or whatever to make it work.
On the other hand, it’s also a great foundation to build on if you wanted to make something more complicated. I felt like cheddar would be a good accompaniment, so I made a cheese crisp to garnish that worked really well. Other cool ideas that might work are leeks or chives, spinach, or maybe even some kind of curry. At the very least you could add some fresh herbs to take a flavor in a more specific direction.
But I like it just the way it is. Enjoy!
Potato Soup Recipe
5 lb thin-skinned potatoes such as yukon gold
2 medium onions
5 cloves garlic
2 quarts stock
salt and pepper to taste
Cut the potatoes into quarters, or something smaller than a potato.
Bring a large dutch oven or stock pot to medium-high heat. Add a tablespoon or so of olive oil and begin to sear the potatoes. The goal is to give the vegetables a lot of browning and roasty flavor that will carry through into the soup.
Add the onions and garlic to the pan and continue to roast. It’s probably best to add the garlic more towards the end of this stage, since they burn quicker than the others.
Continue cooking until the onions are fairly soft and browned, and everything has had a chance to get a little heat.
Add your stock and bring the mixture to a simmer. Let it continue cooking until the potatoes are very soft and able to be mashed easily.
With an immersion blender (or in a standard blender), puree the soup to the consistency you want. If you want it pretty chunky, you could also just mash it with a potato masher, but it might take awhile. We actually took out a few cups of the potatoes before pureeing, and added them back in afterward so the soup was both smooth and textured. Add your salt, pepper, and enough water to bring the soup to the consistency of a thick broth.
For the cheese crisp: bring a small pan to medium-low heat. Non-stick would actually work better here; I had a hard time releasing the cheese from the stainless steel pan at the end. Sprinkle enough grated cheese to cover the bottom of the pan.
Leave the cheese in place as it melts. It will become liquid and bubbly, and the fat will begin to separate and rise to the top. When the whole surface of the cheese looks dry and pocketed, drain off the fat or dab with a paper towel to absorb it.
Continue cooking until the cheese looks toasted and browned, but not burnt.
Gently remove from the pan with a spatula. The crisp will be flexible for a few seconds, so feel free to mold its shape to something interesting before it dries.
Break it up and use as a garnish in your potato soup!
That’s all for today. Try this out, you’ll like it.
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See ya next time, foodies.