Creamy Potato Soup

My Grandma D. wasn't the same sort of cook that my Grandma H. is, but I do have a few favorite dishes of hers. One of them was her potato soup... simple and hearty, and just the thing for a Meatless Monday dinner.

Of course, I couldn't *just* make it the way she did... I had to give it my own spin. Served with a salad of mesclun, Granny Smith apple, walnuts and extra-sharp cheddar, this soup was just what the doctor ordered for a blustery January night. (Sadly, my camera wasn't cooperating, so you'll just have to imagine what it looked like...)

Creamy Potato Soup

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large leek, halved, cleaned and sliced
1/2 medium yellow onion, diced
4 Yellow Finn potatoes, peeled and cubed
1/2 cup dry white wine
3 sprigs thyme
6 cups chicken or vegetable broth
1/2 cup heavy cream
salt and pepper to taste

In a heavy bottomed pan, melt butter in olive oil. Add onion and leek, and saute' until softened and fragrant. Add wine and thyme, and bring to a simmer. Add potatoes and broth, season with salt and pepper, and continue simmering until potatoes are soft.

Once the potatoes have cooked through, lightly puree the soup, either by using an immersion blender, food processor, or regular blender. (I like to leave it a bit chunky and texture-y.) Add cream a little bit at a time, stirring well to combine. Check for seasoning, and add additional salt and/or pepper if needed.

Garnish with chopped scallions, chives, or other fresh chopped herbs. You can also add shredded cheese or crumbled cooked bacon, if desired.

Serves 4-6.

Posted by jenblossom on January 25, 2005 | TrackBack
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