French Potato Soup
When most people think of "French" potato soup, they instantly think of the wonderful chilled soup, Vichyssoise. This version is served warm and is seasoned with Herbes de Provence. It is also lighter fare using milk instead of cream.
Servings: 6 bowls
Equipment
- 5-quart soup kettle
- Electric blender or food processor
Ingredients
- Half stick butter
- 2 whole onions peeled and thinly sliced
- 1 Tbsp. Herbes de Provence
- 1 tsp. sea salt or to taste
- ½ tsp. sugar may be omitted
- 4 pounds potatoes peeled and sliced
- 4 cups chicken or vegetable broth
- 5 cups whole milk
- 2 scallions (green onion) thinly sliced
Instructions
- In the soup kettle, saute' the onions in butter over medium heat until golden.
- Add the salt, sugar and Herbes de Provence and cook for 2 minutes.
- Add the potatoes and broth; bring to a boil and lower heat to simmer 20 minutes, stirring occasionally. Cook until potatoes are tender.
- Transfer potatoes to the electric blender or food processor and puree.
- Return soup to the pot, adding milk. Bring to a gentle boil and simmer another 10 minutes.
- Garnish individual bowls with scallions, or stir into the hot soup after removing from heat.
Notes
*This is a wonderful luncheon item that will go with sandwiches and salads of many varieties.
*Different garnishes and embellishments may be a dusting of paprika or crushed chile pepper; or minced purple onion or fresh parsley.