wolf_gourmet_rustic_potato_soup

If you have ever lived along the Great Lakes, you know the weather forecasts often call for over a foot of snow and temperatures hovering near zero for weeks at a time. Warm and comforting meals are always on the menu during these cold months, which seem to last from October to April.

There was a popular mom-and-pop restaurant where I lived (it is now, sadly, closed) which served a simple lunch of soup and bread on weekdays and it was packed in the winter. Fresh-from-the oven loaves of Italian bread were there for you to slice, and soups ranged from hearty beef vegetable to vibrant borscht. Their potato soup was by far the favorite. I asked the owner, Julia, for the recipe, but there was none to be had. Julia was a “cook-by-look” and she really did not use any recipes to make so many different and amazing soups day after day.

Now living in a much milder climate, as soon as the local TV station mentions “cold air mass”, it’s time to gather ingredients for a take on Julia’s potato soup. Using starchy Russet potatoes is a must to ensure a thick, rich result. This recipe starts with a classic mirepoix, and a splash of Chardonnay for good measure. The blender purees part of the soup; some potatoes and vegetables are reserved and added back in at the end to keep a hearty texture. Scallion oil adds a nice finish, but feel free to add some of your favorite baked potato toppings as well.

 

Rustic Potato Soup with Scallion Oil
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Votes: 1
Rating: 5
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Servings
4 entree or 6 appetizer
Servings
4 entree or 6 appetizer
Rustic Potato Soup with Scallion Oil
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  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
4 entree or 6 appetizer
Servings
4 entree or 6 appetizer
Ingredients
Soup
  • 2 tablespoons butter
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 large onion diced
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon salt divided
  • 3 large Russet potatoes peeled and diced into 3/4-inch cubes, about 2 pounds
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 cup chardonnay or other dry white wine
  • 1 cup half and half
Scallion Oil
  • 1/2 cup olive oil
  • 4 large scallions green parts only, finely chopped
Toppings
  • 1/2 cup sharp white cheddar or crumbly goat cheese (2 ounces)
  • minced parsley
Instructions
  • Make the soup: in a Dutch oven, over medium heat, melt the butter. When butter is bubbling, add carrots, celery, onion, rosemary and 1/2 teaspoon salt. Cook until onion has softened, 10 to 12 minutes. Add potatoes, broth, and 1/2 teaspoon salt. Increase heat to medium-high, cover pot and cook soup until potatoes are very tender, 15-18 minutes. Using a large measuring cup, scoop out 2 cups of potatoes and vegetables from the soup mixture, draining any liquid back into the pot. Set aside the reserved vegetables. Stir wine and half and half into the soup. Add half of the soup mixture to the blender. Remove the filler cap on lid. Select Manual/Lo, gradually increasing the speed to Speed 5 and blend until almost smooth but with some texture remaining, about 15 seconds. Add blended soup back to the Dutch oven. Repeat for the second half of the soup mixture. Stir in reserved potatoes and vegetables.
  • Make the scallion oil: in a medium skillet, over medium heat, cook scallions until dark green and fragrant, 10-15 minutes. Remove from heat and strain the scallions.
  • To serve, drizzle with scallion oil and top with cheese and parsley.

 

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Wolf Gourmet potato soup

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