Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
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. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the milk and heavy cream. Season with salt and pepper to taste.
5. Heat the soup over low heat until warmed through.
6. Ladle the soup into bowls and garnish with chopped chives and parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 7g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version of this soup.
- You can use half-and-half instead of heavy cream for a lighter version of this soup.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add chopped carrots or celery for extra vegetables.
- Top with shredded cheese or croutons for added texture.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- If the soup is too thick, add more milk or broth to thin it out.
- For a richer flavor, use Yukon Gold potatoes instead of regular potatoes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Chopped chives and parsley
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more milk or broth to thin it out.
Food safety advice:
- Be sure to cook the potatoes until they are tender to avoid any foodborne illness.
Food history:
- Potato soup has been a popular dish for centuries, especially in colder climates where potatoes are a staple crop.
Flavor profiles:
- Creamy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main course or as a starter to a meal.
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Taste: Savory, Creamy, Herby, Comforting