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My review
Luscious Potato Soup
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Lynne Polischuik
"This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great."
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Ingredients
45 m servings 460Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
- Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
- Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
- Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.
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Footnotes
- Cook's Notes:
- If you can't find creme fraiche, you could also try adding heavy cream or full fat (not light!) sour cream, which may add a bit of tangy flavor to the finished soup.
- Substitute chicken broth for the vegetable broth if preferred.