Wednesday, April 29, 2009
Potato Soup Revisited
The weather around here has finally been getting warmer and I am very excited for summer and the cookouts that go along with that. So you're probably wondering why I am posting a soup recipe.... Really I just had a craving for potato soup.
A while back I posted a recipe for Potato Soup that was pretty good. But today I decided to see if I could tweak the recipe to come up with a new and better flavor. I think I really hit the mark with this one. The flavor was perfect.
5-6 russet potatoes, cut into bite size chunks
2 tbsp butter
2 tbsp olive oil
1/2 cup shredded carrots
1/3 cup celery, diced
1 small onion, finely chopped
3 garlic cloves, minced
1/2 tsp rubbed sage
1/2 tsp dry thyme
1/2 tsp parsley
1/2 tsp oregano
kosher salt and pepper to taste
1/2 cup white wine (I used Pinot Grigio)
2 cups chicken broth
1 1/4 cups milk divided
3 tbsp flour
2 cups shredded cheddar cheese
Boil the potatoes for about 8-10 minutes. While the potatoes are boiling heat the oil and butter in a stock pot over medium heat.
Chop the vegetables and drop into the hot oil/butter. Cook the vegetables until the onions are translucent (about 3-4 minutes).
When the potatoes are done remove from heat, drain the water, and put back into the pan. Lightly mash the potatoes so some are mashed and some are left intact.
When the vegetables are translucent, add the spices then the white wine. Let the wine cook down for 1 minute.
Next add the chicken broth and potatoes and bring to a simmer.
Combine 1/4 cup of milk with 3 tbsp flour, mixing well to make sure there are no lumps. Add to the simmering broth.
Next add the milk and shredded cheese.
Let everything simmer for a few minutes, taste testing to see if you need any more salt or pepper.