Nothing exemplifies the perfect marriage of good taste with good health than creamy potato soup. This incredibly soothing food can be had as the main course or side dish along with mixed salad and breads.
Creamy Potato Soup
Creamy potato soup is a comforting and delectable dish that can be prepared in less than thirty to forty minutes.
Preparation Time- 10 minutes
Cooking Time- 25 minutes
Total Time- 35 minutes
Potato, cut into cubes (6)
Celery, (2 stalks)
Leek, entire (3)
Garlic pods, finely chopped (3)
Ginger, chopped (1 teaspoon)
Bay leaf (2 small)
Frozen corn (1 cup)
Carrot, grated (2)
Cabbage, shredded (1 cup)
Onion, finely chopped (2 medium)
Whole milk (250 milliliters)
Cheese, grated (90 grams)
Extra-virgin olive oil (duo tablespoons)
Butter (100 grams)
Flour (30 grams)
Chicken stock (350 ml)
Beef stock (350 ml)
Salt to taste
Sugar (a pinch)
Freshly grounded pepper, black and white
Chopped parsley/rosemary/thyme to garnish
Firstly sauté the chopped onions along with chopped garlic, ginger, bay leaves and other wholesome diced veggies like carrot, cabbage, corn, celery and leek in a large-sized stockpot or pan containing some butter and olive oil which has been placed on a medium flame. Stir intermittently, add the sugar and cook for about 7-8 minutes till the contents have caramelized well.
We can then pour in the chicken and beef stock, milk along with the cubes of potato inside the vessel. Once the mixture is brought to boiling point then lower the temperature, cover with lid and continue gentle simmering till the potato cubes have softened and break apart when poked lightly with a spoon. The potatoes and veggies would take around twenty to thirty minutes to cook through and tenderize.
The vessel is now taken off the flame and then set aside for a minimum of five minutes so that it cools down slightly. It is an important step especially when one plans to blend any liquid at high temperature. The liquid mixture can be transferred to a food processor or electric blender in small quantities (ensure filling to just mid-way level) for thoroughly pureeing together the ingredients. While using a blender always ensure releasing/lifting one corner of the cover or pop-up central cap to prevent vacuity effect which is often causal to blasts or eruptions.
Hold and swathe the cover of the blender with a kitchen cloth and begin pulsing for a few seconds ensued by processing at top speed till one gets a creamy, even consistency and repeat this step for the entire batch of liquid mixture. One could also gently immerse a stick blender or hand-held blender directly into the vessel containing the soup for puréeing the contents.
Pour the blended mixture back in the saucepan and allow slow simmering for an additional twenty minutes. Add the salt and freshly cracked black and white pepper and whisk in the grated cheese into the soup. The soup can be garnished with freshly chopped herbs of your choice like chives, parsley, thyme, rosemary, dried mixed herbs, chopped green onions or coarsely chopped, roasted peanuts. Skim out the bay leaves prior to serving.
Interesting Tips and Tweaks
The soup can be thickened by mixing ¼ cup (thirty grams) of all purpose flour with liquefied butter and added to the pot once the potato cubes have softened.
If you prefer a meaty taste in your creamy potato soup then fried, crispy pancetta, bacon slices (6-8) or diced sausages can be added as garnish to your soup or included during the cooking process.
To impart an extra depth of taste, nutrition and creaminess to your dish simply add sweet potatoes (the same quantity as the potatoes added).
A quarter cup of creamy peanut butter in small amounts can be added while pureeing or blending the soup for a delicious hint of peanut flavour.
Photo Credit: Singforyoursupperblog.com/2011/01/07/creamy-potato-soup/