On cold days, soups, stews, and chowders bring warming comfort that salads simply can’t touch. Of those warming soups, our Get Cheffy classic potato soup is one of the most comforting, yet economical soups you can make. Best of all, it’s so simple, you barely need a recipe.
FOR THE SOUP:
- 1 Pound of Russet Potatoes peeled, and diced into ~1 inch cubes (about 4-5 large potatoes)
- 8 Cups chicken stock (water or vegetable stock may also be used)
- 3 Tablespoons butter
- 1 Tablespoon soy sauce
- 2 Teaspoons white wine vinegar (optional)
- 1 Cup of heavy cream (half and half or whole milk can also be substituted)
- Optional Toppings: Bacon, Sour Cream, Hot Sauce, Scallions
- Begin by adding your soy sauce, butter, heavy cream and chicken stock, to a large stockpot, or dutch oven. Add your potato cubes, and bring to a boil over high heat. Once at a boil, reduce to a medium/low simmer, and simmer for 25-30 minutes, checking for doneness. Begin mashing your potatoes gently with a potato masher and then, after your pieces have shrunk down, switch to a sturdy whisk to break down the soup (an immersion blender can also be used). Taste for salt/sodium, and adjust as needed with additional salt or soy sauce. You can enrich the soup by adding more butter or cream to the liquid. Turn off the heat, and incrementally add in one teaspoon of white wine vinegar, tasking as you go, until you’ve balanced the dish. Serve plain or with additional toppings.
GET CHEFFY TIP!- We have the utmost respect for our vegan and vegetarian friends but, in the Get Cheffy kitchen, we like to say that “we eat everything”. In that vein, we’ll advise that, before we began with step 1, we cooked a pound of bacon in the same dutch oven that we eventually boiled our potatoes in. We drained 98% of the bacon fat out of the pan, but left the residue and fond that had built up on the bottom of the pot. We scraped up this fond as the potatoes boiled in the stock, and incorporated it into the soup itself for additional richness, and flavor.