Wednesday, October 14, 2009

Last Minute Potato Soup

Because, in true form, Boston has skipped fall and jumped headlong into winter. And because sometimes you forget to put on gloves when you go to run errands on your bike. And because occasionally when you get cold, the only way to get un-cold is from the inside out.

Despite the general truth that soup always tastes better on days 2, 3, 4, and on, a good soup really does not have to take that long. (Although the perk is, whatever leftovers you find yourself with will only improve over the next week or so--and this recipe will definitely have leftovers.) As soon as the blood started flowing in my fingers again, it only took about 30 minutes to have a delicious (organic!) bowl of warmth to slurp up. Pre-prepared, even store bought, broth makes this happen in no time flat.

About the potatoes: you need 1 1/2 - 2 lbs of potatoes, doesn't really matter what kind. You may notice that my soup is a lovely shade of brown--that would be because I left the potato skins on, lots of good fiber and vitamins in there. BUT, if your taters are conventionally grown, there's also potentially lots of good chemical residues in there, so peel first, please. And try not to drop your processor blade in the soup like I did. Oops.
Last Minute Potato Soup
makes plenty to keep as leftovers--which you should do; ready in about half an hour

1 leek, washed and diced
1 stalk celery, diced
4 cloves garlic (that is not a typo), minced
1 1/2 - 2 lbs. potato, (scrubbed if organic, peeled if not) cut into 1/2-inch cubes
4 cups chicken or vegetable broth
1 tsp dried thyme
1 cup milk (or just 1 additional cup broth or water)
salt and pepper
2 Tbsp white wine or white wine vinegar
  1. In a medium saucepan over medium-high heat, saute leek and celery in about a tablespoon of olive oil. Cook until translucent, about 5 minutes. Add garlic and cook one minute more. Add 4 cups broth, potatoes, and thyme; bring to a boil, then reduce to a simmer and let cook about 20 minutes, until potatoes are super tender.
  2. Using an immersion blender, food processor or food mill, blend until only a few chunks remain (unless you like a super smooth soup, then process all the way. Don't drop your blade in the soup, like I did.). Return to the pot and add additional 1 cup of liquid. Season with lots and lots of salt and pepper and pour in wine or vinegar. I like my potato soup verrrry thick, so feel free to add more liquid if you like a thinner variety.
  3. Serve with a dollop of sour cream, freshly chopped parsley and sliced scallions.

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