Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Optional: grated Parmesan cheese and chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the onion and garlic and sauté until soft and fragrant.
3. Add the diced potatoes and thyme and stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until warmed through.
11. Serve hot with grated Parmesan cheese and chopped fresh parsley for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use half-and-half or milk instead of heavy cream for a lighter version.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped kale or spinach for a healthier version.
- Add chopped carrots or celery for more vegetables.
Tips and Tricks:
- Be sure to blend the soup until smooth for the best texture.
- Taste the soup and adjust the seasoning as needed.
- If the soup is too thick, you can add more broth or cream to thin it out.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating Instructions:
- Reheat the soup in a pot over low heat until warmed through.
- You can also reheat the soup in the microwave in 30-second intervals, stirring in between, until warmed through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese and chopped fresh parsley on top.
- You can also serve the soup in a bread bowl for a fun presentation.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
- Croutons
- Bacon bits
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting Advice:
- If the soup is too thick, you can add more broth or cream to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to thicken it up.
Food Safety Advice:
- Be sure to cook the soup until the potatoes are tender and the soup is heated through.
- Store leftover soup in the refrigerator or freezer promptly.
Food History:
- Dobbiaco is a town in the Italian Alps known for its potato dishes, including this potato soup.
Flavor Profiles:
- Creamy
- Savory
- Comforting
Serving Suggestions:
- Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese and chopped fresh parsley on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian