Rich And Easy: Potato Soup

Sunday, October 30, 2011

 

 I LOVE soup! Maybe it's because it's the one thing I can make with little effort and, yet, it always tastes good, healthy and comforting.

This morning I woke up to rain and hankering for some potato soup. There are so few ingredients involved I actually had them in my fridge and set off to make some soup at 10 am. (It was a really intense craving!)

What you need: 

Mascarpone: if you don't know what it is it's kind of in-between a sour cream and cream cheese. It's just really delicate and delicious. You can use cream or sour cream in place if you don't have any. I use about 3 larger tablespoons to cream up my soup.

2-3 Large Russet Potatoes: Use two if you want a lighter soup. Use three if you want something a little thicker and more hearty. I like it both ways.

Half of one large Sweet Onion: If I had leeks this morning I would have used two leek stalks,  because I love leeks and potatoes and leeks kinds of go together like peanut butter and jelly. But sweet onion is just as good. And as the name implies gives it a subtle sweetness that is really good, unlike the more savory leek.

32 ounces of chicken stock.

4 tablespoons of Butter.

Suggested Spices: You can use any of these or a combo of them depending on your taste: Bay leaf; thyme, dill, tarragon, salt and pepper to taste. For mine today I used Bay leaf (1), thyme and salt and pepper.


What to do:

Cut your potatoes and onions into bite size pieces.

Heat up a pot with the butter and saute your onions and potatoes over medium-high heat.

Once they are heated up a bit and mixed with the butter add your stock and spices. Let it boil until potatoes are tender. About 10 - 15 minutes.

Add mascarpone and mash up some of your potatoes. I just mash up a little so that there is a thicker texture and also some chunks of potato.




Serve while hot and add a dollop of mascarpone, season with salt and pepper to taste. 



Eat!

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