Image via The Big Blend
Cool weather just screams out for hearty, homey food, don’t you think? The weather dropped a good 15 or 20 degrees (Fahrenheit…have to specify now!) this past month in Berlin, and I’ve been craving comfort food. This chunky, creamy potato soup fits the bill without being a total fat-bomb. It’s great as is, but feel free to kick it up a notch with some grated cheddar or a dollop of sour cream and a sprinkling of homemade croutons and fresh snipped chives.
Don’t let the German-language label mislead you…that thar’s evaporated milk. And there’s no celery in this photo because I spontaneously added it later. For me, soup making is a bit of alchemy!
A little butter is key to this recipe’s success.
In a soup of so few ingredients, homemade broth is a nice touch.
-1 3/4-2lbs. potatoes, peeled and cut into bite-sized chunks
-1 1/2 stalks celery, pureed in blender or very finely chopped
-2 cloves garlic, minced
-1 onion, finely chopped
-1 shallot, minced
-handful of parsley, chopped
-approx. 4 c. chicken or vegetable broth (depending on how thick you like your soup)
-1 c. evaporated milk (not condensed milk)
-cayenne pepper, to taste
-pinch of dried sage
-salt, pepper, and white pepper, to taste
-pinch of nutmeg
-2 bay leaves
-1 Tbsp. butter
To serve: fresh chives, sour cream, cheddar cheese, homemade croutons (recipe follows)
1. Melt butter and a splash of olive oil over med-low heat in a large stock pot. Add onions, shallot, and celery. Cook gently until almost translucent.
2. Stir in garlic, being careful not to burn. Next, add broth, evaporated milk, bay leaf, sage, and parsley.
3. Add peeled, chopped potatoes to pot. Simmer uncovered until tender. Season with salt, pepper, and cayenne to taste.
4. Thicken the soup. Either 1) use a potato masher to break down some of the potatoes and thicken the soup or 2) remove the bay leaves and about 3 cups of cooked potatoes to a bowl and puree the remaining contents of the pot with an immersion blender. Return the reserved potatoes to the soup.
5. Heat through and serve with your choice of toppings. Enjoy with a chunk of crusty bread!
-2 slices thick cut bread of your choice (whole wheat is good)
-1 tsp. butter
1. Cut bread into bite-sized cubes.
2. Melt butter in a skillet.
3. Add bread cubes. Fry until golden. Sprinkle with salt and serve atop your favorite soup.