If it’s winter time for you, I highly encourage you to try this recipe. Nothing can comfort you, warm you up and fill you up like potato soup.
There are many different combinations for potato soup. Potato and leek, potato and bacon, potato and pumpkin etc. So as I was sitting around wondering which combination I was going to pick I thought, why not just embrace the one ingredient and let it work its magic? And honestly, when I tasted the end result, I didn’t feel like a combination was necessary.
I didn’t want to make this soup too rich and creamy. I used coconut milk at the end to make the soup a bit lighter, which worked out perfectly. Potatoes already have there own creamy element because they contain a lot of floury starch that comes out when you blend them. So I didn’t really see the point in adding a tone of fat and cream.
Rather, I focused on intensifying the flavour of the stock. When you infuse stock with herbs and aromatics whilst reducing it slightly. You end up with an amazing base of flavour for a soup or a sauce. This is where a bouquet garni is handy. It’s as simple as tieing a bunch of herbs and aromatics together with a piece of string and using that to flavour the stock. When you’re done, all you have to do is remove it with a pair of tongs.
Now one last thing that I think is worth pointing out. This recipe is easy and quite basic, however, try to avoid the tendency of thinking that it doesn’t matter how you cook the potato because it will be blended anyway. I have done this and it didn’t go well for me. Trying to blend undercooked potatoes will lead to chunky bits in your soup, and overcooked potatoes can leave you with a sloppy mess. Make the effort of blending the potatoes when they are firmly holding their shape but at the same time, they’re still cooked all the way through.
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Creamy Potato Soup
Creamy, hearty and super comforting. Just how a potato soup should be during winter.
- 3 cloves
- 1/2 an onion peeled
- 2 bay leaves
- 3-4 sprigs of thyme
- 3-4 sprigs of rosemary
- 2 L vegetable stock
- 2 teaspoons dried tarragon
- 1 garlic clove peeled
- 900 g potatoes peeled and cut into inch thick dices
- A pinch of ground cumin
- A pinch of paprika
- A pinch of ground coriander
- 3/4 cup of coconut cream
- 1/2 a French stick cut into slices
- salt and pepper
Stick the cloves into the onion. Then use a piece of string to firmly tie the onion, bay leaves, thyme and rosemary together. This is called a bouquet garni.
Put the stock in a large pot and add your tarragon, garlic clove and bouquet garni. Bring to a boil then lower the heat to a simmer. Lightly simmer the stock with the herbs and aromatics for 10-15 minutes.
Use a pair of tongs to remove the bouquet garni, then add your potatoes. Once again bring the stock back to a boil, then back down to a simmer. Cook the potatoes for a further 10-15 minutes until cooked through. You should be able to push a small knife through a piece of potato with no resistance.
- Once the potatoes are cooked, use a hand blender to blend the potatoes until smooth.
Once the soup is blended, add your ground cumin, paprika and ground coriander and stir through.
Add your coconut cream, then lightly simmer the soup for 10 more minutes.
Season to taste with salt and pepper (be careful with the salt) and serve with the bread. Enjoy!
- Remember the intensified stock will give the soup a strong depth of flavour, so you shouldn't need too much salt.
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I hope you enjoy this potato soup. You may want to also take a look at this Roasted Cauliflower and Leek Soup Recipe as well.