We had a soup craving over Easter and wanted something to get us through a few long weekend meals. Cindy googled for potato soup recipes and knew that we could trust Smitten Kitchen for something good. We simplified Perelman's fancy garlic steps and made tofu chicharrones to top things off instead of bacon bits, but the basics are the same: a rich and creamy soup, with a good hit of garlic that warms up your insides.
Potato soup
(a recipe from Smitten Kitchen,
where it's credited to Cook's Illustrated)
3 tablespoons butter
2 leeks, washed and sliced small (white and light green parts)
5 cloves garlic, minced
5 cups veggie stock
2 bay leaves
1 kg potatoes (we used Dutch creams, the recipe asks for russets), peeled and cut into 1cm cubes
1/3 cup sour cream
salt and pepper, to taste
Melt the butter in a big saucepan and then throw in the chopped leek, stirring frequently for 5-10 minutes until it softens (you don't want it to go too brown though). Throw in the garlic and cook for another minute or so.
Add the stock, bay leaves and a good shake of salt - at least half a teaspoon (although it depends a bit on how salty your stock is). Add in the potatoes and simmer over medium heat until they're tender - about 20-25 minutes.
Pull out the bay leaves and stir through the sour cream. Whizz everything together with a stick blender until it's beautiful and smooth. Add salt and pepper to taste and then serve.
We topped it with spicy tofu chicharrones and a shake of parsley, but you can add bacon bits, grated cheese, or whatever you feel like.
I love potatoes in all form
ReplyDeletelooks like a great way to eat potato soup - nothing like a good satisfying soup to see you through a few days.
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