RCI-SP.002.0154.001
Potato and Garlic Soup with Herbs
Potato and Garlic Soup with Herbs
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- olive oil (preferably extra-virgin)2 tablespoons
- 1 cup
- canned low sodium chicken broth or vegetable broth4 cups
- russet potatoes2 lbspeeled, cut into ½ inch pieces
- garlic6 clovespeeled
- 1 unit
- minced chives or green onions¼ cup
- minced fresh thyme or ¾ teaspoon dried thyme2 teaspoons
Method
1
Peel and dice the russet potatoes into 1-inch cubes, thinly slice the onions, and crush the garlic cloves with the flat of a knife.
10 minutes
2
In a large pot over medium heat, gently sweat the onions and garlic in a small amount of oil or butter until softened and translucent, without allowing them to brown.
8 minutes
3
Add the diced potatoes to the pot and stir to combine with the onions and garlic, coating them evenly.
2 minutes
4
Pour in enough cold water or light chicken stock to cover the vegetables by at least 2 inches, then add the bay leaf and season lightly with salt.
2 minutes
5
Bring the liquid to a gentle boil over medium-high heat, then reduce to a low simmer, skimming any foam or impurities from the surface to maintain a clear broth.
5 minutes
6
Simmer the soup gently until the potatoes are completely tender and have released their starch to enrich the broth.
25 minutes
7
Remove and discard the bay leaf, then strain the broth through a fine-mesh sieve if a clear consommé finish is desired, reserving the softened potato pieces separately.
5 minutes
8
Adjust seasoning with salt and white pepper, ladle the clear broth into warmed bowls with the reserved potato pieces, and finish with a scattering of freshly chopped herbs such as chervil or flat-leaf parsley.
3 minutes