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Super easy potato soup

February 7, 2013


You say potato. I say potahto. Because it sounds fanicer.

Remember when I used to be domestically disabled? Well, guess what? I am almost a good cook now. I’m totally serious. I am moving mountains. Cooking class is amazing. Just ask Brian.

Obviously, I want to share the love with you. This potato soup can be made with ingredients you probably already have, so you don’t even have to go to the store. You’re welcome. And friends, there are two secret ingredients that are going to take your cooking to the next level. Again, you’re welcome.

Now, if you’re used to exact measurements, you may be a little uncomfortable with this at first, but go with it. You’ll love it. Just keeping tasting as you go, and everything will be just fine.

Super Easy Potato Soup
Adapted from “Soupe Bonne Femme” (via Catherine St. John)
Serves 6 to 8

Pure olive oil
Unsalted butter
1 large onion, chopped
3 cloves garlic, chopped
4 large russet potatoes, peeled and chopped
Tap water
Kosher salt & pepper
1 cup(ish) cream or milk
Chives, chopped (if you’ve got them)

Secret ingredients:
Fresh nutmeg
Balsamic vinegar
(You never would have thought it, right? Shhh, don’t tell.)

Peel the potatoes and cut in half lengthwise. Soak them in a bowl of cold water for a few minutes to help rinse off some of the starch. Set side.

In a big pot, melt a few tablespoons of oil and a few tablespoons of butter. Add the onions and some salt. Sauté them for about 5 to 6 minutes until soft and slightly transparent. (This may be a good time to chop the potatoes.)

Now, add the garlic. (You don’t want to add it too early because it burns easily.) Sauté a few minutes more. Add the potatoes, which hopefully you chopped into similarly-sized pieces, and cover them with cold water. Salt and pepper, according to your personal salt & pepper preference. Bring to a boil and then lower to a simmer. Keep on simmering until the potatoes are tender enough to mash against the side of the pot with a fork.

Purée the soup with an immersion blender in the pot, or if you don’t have one, you can use a blender. Stir in the cream or milk, approximately a cup, or you know, until it looks delicious. Season again, if needed. Grate a little fresh nutmeg, stir in about a tablespoon of balsamic vinegar, and garnish with the chives if you’re feeling it.

Congrats, you just made totally delish soup.

photo credit: chillhiro via photopin cc

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