Ever since Ramadan, I’ve been in the habit of making soups with whatever is growing and seasonal. Last year I grew potatoes in pots and it was going great until the potatoes really began to grow underneath (the greens had already come out beautifully on top) and the squirrels realized there was something to be found below- after that, I had very few potatoes to work with and a better understanding and appreciation for those golden little balls of starchy goodness. Making this soup with them is one of my favorites ever.
The ingredients are incredibly simple- potatoes, of course- plus one onion, five cloves of garlic, salt, pepper, milk and vegetable broth. You can use water instead of broth, but it won’t be as thick. You can skip the milk but it won’t be as creamy.
I love to use the gluten-free, low-sodium halal Classic Culinary Vegetable Broth by Saffron Road. It’s flavorful with its herbs and not so salty that you can’t adjust the soup accordingly. Potatoes love salt so you can be a bit generous with it for taste.
Once the onions and garlic are sautéed and the potatoes added, then the broth, the liquids should be brought to a boil then reduced to a simmer and cooked for about 20 minutes, uncovered.
After cooking and the potatoes softened, remove the pan from heat and use an immersion blender to combine all the ingredients nice and evenly. Leave a few chunks of potato, if desired. I didn’t peel the potatoes completely so this soup has a few skins but you can of course remove them, too. If you don’t have a hand held immersion blender, let the soup cool and put it in a regular blender, but only after it’s cool.
Add the milk (I use whole milk) to the soup directly…
and whisk it in gently…
Bring it back to the stovetop to warm and serve while hot. I like to add some freshly chopped chives on top.
Do you have a favorite version of potato soup?
- 1 tablespoon butter
- 1 tablespoon olive oil + 1 more tablespoon
- 5 cups Yukon Gold potatoes
- 2½ tablespoons garlic gloves
- ½ cup onion
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 cups Saffron Road Classic Culinary Vegetable Broth
- 1 cup whole milk
- In a sauce pan, heat the oil and butter together then add the garlic and onion. Saute for a few minutes, or until gently browned.
- Add one more tablespoon oil, then the potatoes. Saute for about 2 to 3 minutes. Add the broth or water and bring to a boil, then reduce to a simmer, cooking for 20 minutes.
- Remove pan from heat and use an immersion blender to combine, careful not to combine too much as the potatoes are starchy and will become gluey if mixed for too long. Whisk in the milk and return to low heat until ready to serve.
- Add freshly cut chives or other herbs to garnish individual serving bowls.