Today’s recipe is homemade potato soup. I decided on this recipe this version had cilantro in it which I hadn’t really seen in other versions of potato soup. This recipe requires a little bit of time for it to all come together maybe about close to an hour from prep to table. And it’s not one where you can just throw everything in and walk away – you’re pretty much doing something until it’s time to eat. If you can con one of your children into helping (like I did) – it makes it easier. 🙂
My entire family liked this recipe – a couple went back for seconds. I will make this recipe again however we will only eat it occasionally since it seems pretty high in calories and fat based on the ingredients. I read recently that you can substitute non-fat Greek yogurt for both butter and heavy cream – so next time I will make those changes. Otherwise this soup is delicious.
- 1/4 cup butter
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken stock, or enough to cover potatoes (I used vegetable stock)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- salt and pepper to taste
1. Saute the celery and onion until onion begins to turn clear in 1/4 cup of butter. Add the garlic, and continue cooking for 1 to 2 minutes.
2. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Add enough chicken (vegetable) stock to just over the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. (It will look like a thick paste)
4. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.