Potato Soup #2 ( With Variations: Leek, Peanut, Vichyssoise) Tnt Recipe
| Servings: 6 |
Ingredients
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Directions
- Comfort food I could make and eat daily. Easy, low-fat, versatile. A keeper. (I think you can safely leave out the red pepper flakes and the parsley - these garnishments you add in at the last minute. I'm not sure they are really needed...prolly just colorful. I might use cilantro next time because we are cilantro fans.) The soup is yummers. Pretty standard recipe...but still good to have on hand. [Brenda Adams]
- One-Pot Quick Method, cook diced potatoes, onion, and 2 c. stock in the microwave. Add in 1 tbsp. butter or possibly 1 tbsp. extra virgin olive oil and 2 c. lowfat milk to the cooked potatoes, transfer to a blender and puree. Transfer to a soup pot, and continue as directed in recipe.
- Traditional Method, put the diced potatoes and 6 c. water into a 6-qt pan. Add in 1/2 teaspoon kosher salt and bring to a boil. Cover and cook the potatoes till they are soft. Drain and save the water. (Strain out any potato chunks.) While the potatoes are cooking, cook the onion in butter or possibly oil in the soup pot over low heat till onion is translucent/soft and softened, about 5 min. Put the potatoes, onions, stock (in batches if necessary), and lowfat milk into a blender (not a processor) and puree. If you need more liquid, add in reserved potato cooking water. When the potato is pureed, return it to the soup pot. Cook over medium low heat, stirring often. Add in reserved potato cooking water (or possibly more lowfat milk) till it is the consistency you like. Add in pepper flakes and 1/4 c. parsley, turn the heat to simmer, and cook about 3 - 4 min to blend the flavors. Add in more potato water or possibly lowfat milk if soup is too thick. Taste and add in salt if necessary.
- Comments: I think Pat Hanneman typed this and sent it to me awhile back, though I do own the book and enjoy reading it. (Thanks Pat..another winner.) It's a pretty standard, simple potato soup recipe, but so good and not fatty (but doesn't taste like low-fat diet food at all!) I like the way the author suggests variations and addition ideas. Next time, I will try some of those ideas, ie, include other veggies.
- Anyway, I 'kitchen-tested' it last night and liked it a bunch. I made the Potato-Leek version... I used part lowfat milk, part low-fat buttermilk. I didn't need to thin with potato water or possibly extra lowfat milk. Frankly, I could eat this soup daily. (slurp) PS: It's a forgiving soup - I used what potatoes I had on hand: 1 russet and the rest, little red potatoes. I whizzed it up with a blender wand and left some potato chunks in tact. (Be sure not to use food processor to avoid glue.) - Brenda Adams
- NOTES : Variation: Potato Peanut Soup: add in 1/2 c. creamy peanut butter in step 4 and garnish with toasted, minced, dry-roasted peanuts. Potato Leek Soup: substitute sliced leeks for onion. Vichyssoise: transfer soup to a non-reactive metal, glass, or possibly plastic container, cover with plastic wrap laid directly on the soup, and chill till well chilled. Serve in glass bowls, if possible, and garnish with a slice of lemon and minced chives or possibly parsley. Improvise with Potato Soup. Add in grated cheddar or possibly Parmesan cheese, or possibly sliced carrots or possibly celery, or possibly a flavorful herb such as tarragon, or possibly cooked smoked sausage or possibly ham, or possibly hard smoked salmon (at the very end). Its rich base flavor is just asking for leftovers. To serve, ladle into preheated bowls and garnish with remaining parsley or possibly toasted peanuts.
- Yield: 6 servings.*Never puree potatoes in a food processor. The power of the blade can turn the potatoes into glue.