It’s no secret that I love my soups in the cold months. I love brothy soups, chunky soups, soups with noodles and creamy soups.
Lately, people shy away from creamy soups thinking that they are packed with flour or heavy cream as a thickener. Sometimes those ingredients are called for but I’ve discovered that potato can act as a great thickening agent for your soup.
The first time I discovered this method is when I made my clam chowder which included grated potatoes. The starches from the potatoes are what thickens your soup and the proof is realized when you finally puree your soup. You get a thick, velvety soup without the starch of the flour.
Cream of Vegetable Soup
1/2 stick of unsalted butter
1 large onion, chopped
1 carrot, peeled and chopped
1 stalk of celery, chopped
1 head of broccoli, broken into pieces (1 cup)
2 cloves of garlic, smashed
3 medium potatoes, grated
2 bay leaves
3 sprigs of thyme
2 Tbsp. chopped fresh parsley
7 cups of chicken/vegetable stock
splash of heavy cream
- Place a large pot on your stove to medium high heat. Add your butter, onions, carrots, celery, broccoli, garlic, some salt, bay leaves, thyme and parsley. Saute and stir occasionally for 5-10 minutes on medium heat.
- Grate your potatoes into the pot and stir to mix in well. When the mixture starts to become pasty, add a little stock to prevent anything from burning. Simmer for about 5 minutes.
- Add your stock and bring to a boil. Reduce to medium, cover with a lid and simmer for 45 minutes.
- Uncover and simmer for another 15 minutes. Remove bay leaves.
- Take off the heat and puree your soup with your hand blender ( I like leaving some vegetables in tact).
- Adjust seasoning with salt and pepper and add a splash of cream. Garnish with parsley and serve.
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