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Recipe #57: "Potatoes in Paradise" Potato Soup

Posted Oct 27 2009 12:00am

Yes, I'm on a cooking spree today; I just made Mexican chili & put it in the fridge for Thursday's lunch with friends, chez penguin. :) Chili tastes even better when refrigerated or frozen overnight.

And now, I'm making potato soup for tonight's dinner. Since it's going to be dining for one tonight, leftovers will be frozen for this weekend, when I anticipate a visit from my squeeze & possibly some friends who're planning on stopping into town then.

"Potatoes in Paradise" Potato Soup


1 large yellow onion, cut in 1-inch chunks
3 large garlic cloves, minced
2 large shallots, minced
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
3 Tbsp. flour
1 c. dry sherry
8 large potatoes, peeled & cubed, cut in 1/2 inch chunks (red or yellow, etc.)
2 large carrots, peeled & sliced into 1/4 inch thick pieces
1 stalk celery, diced
4 small sprigs of fresh dill
1 tsp. dried thyme leaves
1 tsp. dried parsley leaves
2 bay leaves
kosher salt & black pepper, to taste (or 1 tsp. salt + 1/4 tsp. pepper)
4 c. water
2 cup non-fat plain soy milk (buttermilk or skim milk also work well)

1. Melt 1 butter in a large skillet; add olive oil & sauté onions, shallots, & garlic until translucent. Sprinkle with flour, & keep stirring until flour is completely absorbed. Deglaze with sherry.
2. Add potatoes, carrots, & celery, & cook for about 30 minutes on medium-high heat. Add spices & water & bring to a boil. Turn down heat, cover, & cook on medium-low heat for 3 hours, or until vegetables are tender.
3. Remove from stove, blend mixture in batches, using a hand mixer, potato masher, or food mill. Return to sauce pot for further cooking. IMPORTANT: Do NOT use a blender, or the potato mixture will very likely turn gummy from overprocessing.
4. Taste and adjust seasoning. A half-hour to one-hour before serving, stir in the (soy) milk & season with salt & pepper to taste. If necessary, add more (soy) milk or water until desired consistency is reached. Heat thoroughly. Ladle potato soup into bowls, garnish with fresh chopped chives, & serve.

Yield: Serves 4-6.

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