There isn’t much that’s more satisfying on a cold day than a bowl of heart-warming potato soup. While there are many recipes to be discovered, I find that many lack a certain degree of creaminess.
Not this one, though: It is smooth and velvety. It pleases the eyes and the palate. In my eyes, it’s perfect!
Of course, it’s mostly beige and - due to its outstanding flavor and texture - should appeal to just about anyone, but particularly to those who like subtlety.
1 large onion, finely diced.
2 Tbs. butter
1 ½ lbs. (800 gr.) potatoes (preferably baking potatoes), coarsely diced.
2 oz. (100gr) celery root, coarsely diced.
1 carrot, coarsely diced.
2 oz. (100 gr.) leek, thinly sliced
2 ½ cups (1.2 l) veggie stock
1 bay leaf
¾ cup (200 ml.) cream
2 Tbs. chopped chives
freshly ground black pepper
freshly grated nutmeg
crushed pink peppercorns
Let’s get started:
Melt the butter over medium heat in a large stock pot.
Add the onions and stir until soft and translucent.
Now add all the remaining veggies.
Stir, and fry for about 5 minutes.
Add the veggie stock and the bay leaf.
Heat to a boil, then immediately reduce heat and let simmer for 30 minutes.
When the veggies are soft (and they will be after 30 minutes), remove the bay leaf.
Puree the soup - I use an immersion blender but you can certainly blend the soup any way you see fit.
Add the cream and chives and stir.
Season to taste with salt, black pepper, and nutmeg.
Serve immediately along with the crushed pink peppercorns.
Sprinkle pink pepper on top to taste!
NOTE: You can easily add chopped Franks to the soup to make it even more substantial (but far less vegetarian).
I serve this soup with a simple green salad and thick slices of a hearty white bread.