This recipe is an extension of my hubbys recipe. What I really like about his methodology is that once the soup cooks down a bit, he puts it in a blender and slightly purees it! This makes the texture of the soup creamy and chunky at the same time with a nice smooth finish. I wanted to share this recipe with you all. And I am so sorry it’s been ages since the last post!! With law school, the holidays, getting the flu, it all took a toll on me!! But I am happy to announce that I am back and ready to cook and show you guys some fun stuff ahead! Prep: 5 mins| Cook 40 mins| Total: 45 mins| Yields: 6-8 servings
- 6-8 red potatoes washed, and cubed. (this makes about 6 large bowls of soup)
- 1 whole white onion diced
- 5 cloves of garlic
- 1 whole chopped leek (a leek is apart of the garlic and onion family)
- 2 tablespoons of unsalted butter
- 2 cups of heavy cream
- 3 cups of chicken broth
- 2 tablespoons of extra virgin olive oil
Cook down for 30 minutes on low. Now once your potatoes are nice and softened, here’s the tricky part. Cut your pot off and ladle two large spoonfuls of the potato mixture in a blender and pulse 2-3 times. Use a wooden spoon to stir the mixture. If you like a creamier consistency, pulse a few more times. Now add the mixture back to the pot! You will get a combination of chunky potatoes and creamy broth. Once you pour in a bowl, drizzle about 1/2 cup of heavy cream and stir vigorously. You can opt to add the entire 2 cups of heavy cream to the pot and stir if you like as well!
…Here is a picture of a little heavy cream drizzled in the bowl garnished with parsley! Its that easy!!