Sunday, April 18, 2010
Cream of Potato Soup
Cream of Potato Soup is one of the easiest, most comforting foods you can make, especially if using the BASIC, NO FRILLS recipe shown here! The soup was the result of craving clam chowder on a cool and blustery Sunday night...but no clams on hand and a 5lb sack of fresh potatoes in the pantry...it seemed close enough. I kept the soup simple on purpose and served it with homemade croutons and fresh chives from the garden. ...a great cure for the Sunday Blues!
EASY CREAM OF POTATO SOUP
6 large Russet potatoes, cut into quarters and boiled until almost tender (I left the skin on)
2-4 T butter
2-3 shallots diced
4 cups stock (I used chicken stock)
approx 3/4 to 1 cup heavy cream
tiny pinch celery seed
pinch cayenne pepper (optional)
Kosher salt & fresh cracked pepper to taste
Melt butter in a heavy stock pot, over medium heat and saute shallot until sweating, approx. 4 minutes. Add cooked potatoes to the pot and stir 2 minutes. Add celery seed and cayenne pepper and stir 1 minute. Add chicken stock and bring to a boil. Decrease heat to a simmer, cover pot and cook until potatoes are completely tender, approx 20 minutes. Turn off the heat. Stir in cream. Blend entire soup in a blender or use hand emulsion blender to desired consistency (add more cream or milk if too thick). S&P to taste. Dress with chives and homemade croutons.