Potato Soup

Recipe serves 4 – 6
Discover the ultimate in comfort food!

Ingredients

  • 1 kg potatoes, peeled and chopped

  • 1 chopped medium onion

  • 2 chopped medium carrots

  • 2 chopped stalks celery

  • 1 tablespoon minced garlic

  • 3 tablespoons butter or olive oil

  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

  • 1/4 teaspoon crushed red pepper flakes

  • 3 tablespoons all-purpose flour

  • 1l chicken stock or vegetable stock

  • 1 bay leaf

  • Salt and fresh ground black pepper

  • 60ml cream (you can replace the cream with sour cream or plain yogurt)

  • 250ml shredded cheese *optional

  • Serving suggestions: Chives or scallions, sour cream, crumbled cooked bacon, fried shallots or/and hot sauce

Directions

  1. In a large, heavy-bottomed pot, melt the butter over medium heat. Once the butter has melted, add the onions, carrots, and celery, stirring occasionally. Cook the vegetables for 5 to 6 minutes, or until they start to soften.

  2. Add the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir the mixture continuously for 30 seconds, ensuring everything is well combined.

  3. Sprinkle the flour over the vegetables and stir continuously. Cook for about 1 minute, until the mixture takes on a medium blonde color and smells toasty, like browned butter.

  4. Gradually whisk in 500ml of the stock, make sure there is no lumps of flour. The mixture will become thick.

  5. Add the remaining stock and whisk until the mixture is well blended. Increase the heat to bring it to a boil, then reduce to a simmer.

  6. Add the potatoes and bay leaf to the pot. Cook, partially covered, for about 20 minutes, or until the potatoes are fork-tender.

  7. Reduce the heat. Remove the bay leaf from the pot, then stir in the cream and cheese until well combined.

  8. After adding the cream and cheese, season to taste.

  9. Garnish with fresh herbs before serving. If you want a smoother soup, you can use a potato masher to roughly mash or an immersion blender to blend about half of the potatoes directly in the soup. Stir the mashed or blended potatoes back into the soup for a thicker texture.