Now that the cold weather is here, there’s nothing better than curling up with a nice, hot bowl of soup. This recipe is one that my friend Megan came up with, made once while I was visiting, and then promptly forgot about. I, however, became obsessed with it, and have made it at least once a month throughout the cold part of the year ever since.
This post is at her request, so she can try the recipe again!
Here’s what you need:
World’s largest potatoes not required
4-5 (normal sized) potatoes, sour cream, dijon mustard, chicken broth base
Dice your potatoes. I usually do approximately 1″ cubes, but it’s not terribly important as you’re going to blend them later. Bring 9 c of water with 2-3 tbsp broth base in it to a boil. Boil your potatoes until a toothpick can be stuck in easily, approximately 10-15 minutes.
*Erin is a
bad improving cook tip: Unwashed potatoes taste like dirt, wash them first!*
Once your potatoes are good and soft, use either a food processor or blender to break them down. For a thicker soup, blend all of the potatoes, for a soupier soup blend fewer and leave some in chunk form.
Remember: hot liquids + enclosed spaces=explosions. Use a towel over the top.
Mix the blended potatoes back into the soup and bring to a boil. Once the potatoes are mixed uniformly into the soup, add 3-4 tbsp of sour cream and dijon mustard to taste. I like mine VERY mustardy, so I use 5-6 tbsps. I’d suggest most people start with 3 and up it from there. If you’d like a sharper, more acidic taste (I usually do), add a splash of apple cider vinegar (around 2 tbsp).
Mix until uniform and serve hot. This is also great the next day! …I don’t know how it freezes…it’s never lasted that long.
What’s your favorite soup?