Ingredients with Measurements:
- 1 lb. potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup shredded Oltermanni cheese
- 2 tbsp. butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
3. Remove the pot from heat and let it cool for a few minutes. Then, blend the soup until smooth using a blender or immersion blender.
4. Return the soup to the pot over low heat. Stir in the milk and shredded Oltermanni cheese until the cheese is melted and the soup is heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for cooking the potatoes
- Low heat for simmering and heating the soup
Serving size:
- This recipe serves four people.
Nutritional information:
- Calories: 290
- Fat: 16g
- Carbohydrates: 27g
- Protein: 11g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Oltermanni cheese.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Add chopped leeks or celery for extra flavor and texture.
- Use sweet potatoes instead of regular potatoes for a sweeter soup.
Tips and tricks:
- Be careful when blending hot soup in a blender. Let it cool for a few minutes before blending and blend in batches if necessary.
- Use a potato masher instead of a blender for a chunkier soup.
- Add more milk or broth if the soup is too thick.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to three days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or croutons on top.
- Serve the soup in a bread bowl for a fun and creative presentation.
Garnishes:
- Chopped fresh parsley
- Croutons
- Sour cream
- Shredded cheese
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more milk or broth until desired consistency is reached.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
- Potato soup is a traditional dish in many cultures, including Irish, German, and American cuisine.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the soup hot as a comforting and satisfying meal.
Related Categories
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Region: Finnish
Taste: Savory, Creamy, Rich, Hearty, Comforting