Thursday, December 31, 2009

Potato Soup

I made potato soup the other night for dinner. This method is great because you can make this soup as figure friendly or rich and fattening as you'd like. The potatoes are cooked in vegetable broth to impart flavor and then pureed in the blender to thicken the soup to a thick and satifying comfort food. But you don't have to add any milk or cream or extra fat to it if you don't want to. Here is how I do it.

Potato Soup

Russet potatoes, I used aprox. 8 or nine medium sized, some were smallish, potatoes. Peel and wash
one shallot, minced fine. I love shallot, but use onion if you don't have shallots
half of an onion, diced or minced fine
2 cans of vegetable broth, or use chicken broth or a little beef broth with water
salt and pepper

for toppers:
shredded cheddar
sliced green onions
bacon crumbles
sour cream

Put the onion in a pot with a little oil and cook until transparent. Dice the potatoes, put in the pot with the onion and cover with enough veg broth to cover the potatoes. Add water to cover potatoes if you need to. Cook until potatoes are tender. Being extremely careful, put hot potatoes in the blender a ladle or two at a time. You might even want to make all dogs and children exit the kitchen if you are even a little bit nervous about this. It's easy but a little intimidating if you've never done it before. Take the middle thingy out of the top of the blender and cover with a kitchen towel while holding it with one hand and blend until smooth. Pour into the pot, keep adding more potatoes and liquid and add milk to blend. Do until you have desired smoothness or chunkiness. Add some heavy cream if you'd like additional richness. Heat until hot. Season. Taste and readjust the seasoning. Serve with toppers.

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