Creamy and Rich Potato Cream Soup
Homemade Potato Cream Soup Recipe for a Cozy Meal
Following our previous potato salad recipe, this time we’re diving into how to make a smooth and rich potato cream soup. For added depth of flavor, this recipe utilizes ‘bouquet garni’ – a bundle of aromatic herbs traditionally used to infuse soups, stews, sauces, and broths with fragrance. You can make your own with parsley, thyme, and bay leaves, or use a store-bought bouquet garni. Fresh herbs are tied together, while dried herbs are wrapped in cheesecloth for a clean infusion. (Reference: Traditional Western Cuisine Practical Exam Questions)
Ingredients- 200g Potatoes (about 1 medium)
- 10cm white part of Leek (1 stalk)
- 1/4 medium Onion (approx. 150g)
- 15g Unsalted Butter
- 270g Chicken Stock (about 1 cup)
- 20ml Heavy Cream (about 1.5 Tbsp)
- 1 slice Bread
- 2g Salt (about 1/2 tsp)
- 1g White Pepper Powder (about 1/4 tsp)
- 1 Bay Leaf
Cooking Instructions
Step 1
First, peel the potatoes and slice them thinly or cut them into julienne strips. Soak the cut potatoes in cold water briefly to remove excess starch, then drain them thoroughly in a colander. Ensure they are well-drained.
Step 2
Melt the unsalted butter in a pot over medium-low heat. Add the prepared leek and onion, and sauté gently until softened and fragrant, being careful not to burn them. Once the vegetables become translucent, add the drained potatoes and stir-fry them until they also turn slightly translucent. This sautéing step helps to bring out the natural sweetness of the potatoes.
Step 3
Pour 3 cups of water (approx. 540ml) and add 1 bay leaf to the sautéed vegetables and potatoes. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 20 minutes, or until the potatoes are completely tender. If using a bouquet garni, add it at this stage.
Step 4
Strain the cooked potatoes through a sieve into another pot, reserving the cooking liquid. You can then use a blender or immersion blender to purée the potatoes for a smoother soup. Adjust the consistency of the soup using the reserved potato cooking liquid.
Step 5
Return the strained potato purée and chicken stock to the pot. Bring the soup back to a gentle simmer. Skim off any impurities or foam that rise to the surface during cooking to ensure a clear and refined soup.
Step 6
Once the soup is simmering smoothly, reduce the heat to low. Stir in the heavy cream, salt, and white pepper powder to season. Taste and adjust the salt and pepper as needed to suit your preference. Your delicious and creamy potato soup is now ready.
Step 7
Carefully ladle the finished potato cream soup into serving bowls. Adding some crispy croutons made from bread will make it even more appealing and enhance the texture.
Step 8
✔️Making Croutons: Cut the bread into approximately 1x1cm cubes.
Step 9
Heat a little butter in a pan over medium-low heat. Add the bread cubes and toast them, stirring frequently, until they are golden brown and crisp. Float these homemade croutons on top of the warm soup for a delightful garnish.
