Baked Potato Soup
2 medium Russet or Idaho potatoes, about 8 oz. each
1 Tbsp extra virgin olive oil
3/4 cup onions, small diced
1/3 cup celery, small diced
1/3 cup carrots, small diced
1 Tbsp minced garlic
1 Tbsp Worcestershire sauce
1/2 tsp thyme, dried
Pinch cayenne pepper
1/2 tsp Kosher or sea salt
1/2 tsp black pepper, fresh ground
3 cups chicken or vegetable stock, reduced sodium
2 tsp cornstarch
2 Tbsp cold water
2 Tbsp chives, thinly sliced
- Preheat oven to 400F. Prick potato with fork 3 to 4 times and wrap in foil. Roast in oven for 45 minutes, or until soft throughout. Unwrap potatoes and let cool enough to touch. Cut each into 1/2" cubes, leaving skin on.
- Heat a large saucepan on medium heat. When hot, add the olive oil, onion, celery and carrots. Sauté until onions are translucent and slightly browned. Add garlic, Worcestershire sauce, thyme and cayenne if using. Sauté briefly. Add stock and half of diced potatoes and bring to a simmer.
- Combine cornstarch and cold water and make a slurry. Add to pot and cook until thickened, about 1 to 2 minutes, stirring constantly. Let cool slightly. Transfer to a blender container and puree. Return to saucepan and reheat on medium-low heat. Add remaining diced potatoes and let simmer 5 minutes. Stir frequently to prevent burning on the bottom of the pan. Serve and garnish with chives and a small drizzle of olive oil.
From Our Chef
Pair with a seared fish or chicken and a fresh greens salad.
Potato soup is a wonderful dish to make when days get cooler. This soup is warming, comforting and a rich source of high-quality, energizing carbohydrates.
This soup will keep in the refrigerator for several days and reheats very well. Diced chicken can be mixed in for added protein.
|Servings||6 (1 cup each)|