Wednesday, January 6, 2010

Cream of Potato and Garlic Soup


Amazing how a few simple ingredients can come together in something so perfect for a quick meal when the cupboard is sorta bare and the roads are too icy to go to town. This is my kids favorite and one of the easiest soups to learn how to make. An immersion blender makes pureeing it a snap. (and at $20 bucks even in our alaskan hardware store, no reason to not have one) Also, We like red potaoes for this, leaving some of the skin on for extra texture and color. You could also add purple potatoes to the mix...or sweet potatoes...yum!

Cream of Potato and Garlic Soup

1 lg onion roughly chopped
4 stalks celery, roughly chopped
1 whole head of garlic, about 10 cloves, peeled and smashed
7 cups red potatoes, washed and eyes trimmed, but not neccessarily fully peeled, then cut into chunks
7-8 cups water
2 T Kosher Salt
8 ounces cream cheese

Saute onion and celery in 2 Tablespoons olive oil heated in a heavy bottom 6 qt. soup pot...after 2 minutes add the garlic and continue sauteeing until onions are translucent. add potatoes, water and salt. Bring to a simmer over medium high heat and cook until potatoes are tender, about 30 minutes. Turn off heat and drop cream cheese into soup and let it sit for 10 minutes to soften. Puree with immersion blender (or smash with a potato smasher, you won't have a perfectly smooth soup, but it will be tasty) Check spice, adding more salt if needed. Garnish with chopped fresh rosemary, or scallions or bacon or cheddar cheese or pretty much anything!

2 comments:

Parri said...

I'm going to try this and add the last bit of sweet corn we have in the freezer from last summer.

Nicole said...

I made this last night and it was just so flavorful, easy to make, and cost friendly. This will be a regular stand-by! Thank you!