Dowdy Potato Soup Recipe
Course: Potato, SoupDifficulty: EasyServings
8
servingsPrep time
25
minutesCooking time
1
hourCalories per serving
320
kcalWarm up this winter with a silky smooth potato soup!
Potato soup, a perennial favorite in cold weather, goes from hearty peasant food to dressed-up elegance in this tasty makeover. If you’ve never used leeks or fennel—especially together—you’ll regret a number of potato or pasta dishes you’ve made in the past that lacked that certain “pop” of flavor. As you sauté these complementary ingredients in butter, the wafting aroma will lure family members or guests from every part of the house.
The leek is a close relative of onion and garlic, containing nutrients rich in sulfur. Doctors and nutritionists love leeks and recommend them as a healthy and frequent addition to your diet. To clean, simply chop the dark leaves off, leaving only the light green and white stalk. Peel the tough outer layers off until you’re left with a fragrant piece that looks like an enlarged green onion. Slice thinly across and rinse the pieces in a colander until the grit is removed.
It is worth mentioning that leeks are not good for cats and dogs, so be careful with your scraps.
For cooks who are new to fennel, it is surely one of the oddest-appearing vegetables and may seem intimidating. There are many online videos demonstrating the best way to approach it with a knife, but don’t discard the fragile fronds; they make a lovely garnish. Trim the long sprigs from the stalk, rinse and pat dry for later.
Fennel is pleasantly aromatic and has a rich flavor similar to anise. It has a number of medicinal uses.
You can make the soup up to two days ahead of time and refrigerate. If you like experimenting with different flavors, add a pinch of nutmeg or 1/4 teaspoon of crushed red pepper.
Any way you slice your fennel, this is no ordinary potato soup recipe. It’s destined to be a crowd-pleaser.
Potato soup, a perennial favorite in cold weather, goes from hearty peasant food to dressed-up elegance in this tasty makeover. If you’ve never used leeks or fennel—especially together—you’ll regret a number of potato or pasta dishes you’ve made in the past that lacked that certain “pop” of flavor. As you sauté these complementary ingredients in butter, the wafting aroma will lure family members or guests from every part of the house.
The leek is a close relative of onion and garlic, containing nutrients rich in sulfur. Doctors and nutritionists love leeks and recommend them as a healthy and frequent addition to your diet. To clean, simply chop the dark leaves off, leaving only the light green and white stalk. Peel the tough outer layers off until you’re left with a fragrant piece that looks like an enlarged green onion. Slice thinly across and rinse the pieces in a colander until the grit is removed.
It is worth mentioning that leeks are not good for cats and dogs, so be careful with your scraps.
For cooks who are new to fennel, it is surely one of the oddest-appearing vegetables and may seem intimidating. There are many online videos demonstrating the best way to approach it with a knife, but don’t discard the fragile fronds; they make a lovely garnish. Trim the long sprigs from the stalk, rinse and pat dry for later.
Fennel is pleasantly aromatic and has a rich flavor similar to anise. It has a number of medicinal uses.
You can make the soup up to two days ahead of time and refrigerate. If you like experimenting with different flavors, add a pinch of nutmeg or 1/4 teaspoon of crushed red pepper.
Any way you slice your fennel, this is no ordinary potato soup recipe. It’s destined to be a crowd-pleaser.
Ingredients
3 tablespoons butter
1 large leek or 2 small, white and light green parts only, thinly sliced
1 medium-sized onion, chopped
1 medium-sized shallot, finely chopped
1 large garlic clove, minced
1 fennel bulb, cored and chopped
1 celery rib, sliced (chop a generous fistful of leaves as well)
Dried or fresh thyme
1 pinch of Kosher salt
8 cups reduced sodium chicken stock
1 ½ pounds Yukon Gold potatoes, peeled and chopped into ½-inch pieces
3 tablespoons chopped, fresh parsley, divided
2 tablespoons dried or fresh tarragon, divided
1 cup heavy cream
Black or white pepper
Directions
- In a large, heavy soup pot, melt the butter. Add leek, onion, shallot, garlic, fennel, celery with leaves, and thyme. Cook over medium to medium-high heat, stirring occasionally, until the vegetables soften and begin to lightly brown, about 10 minutes. Add a generous pinch of salt.
- Toss in the potatoes and stir in the stock.
- Add half the parsley and half the tarragon. Bring to a boil, reduce heat to medium-low and simmer until the vegetables are quite tender, about 40-45 minutes.
- Slowly add the cream, stirring, and simmer until slightly thickened, 7-10 minutes. Stir in the remaining parsley and tarragon, and season with salt and white pepper to taste.
- Ladle the soup into bowls and garnish with fennel fronds, if desired.
