An oldie but goodie!
I first made this soup in second year university, and blogged about it way back when I first started blogging. And since I’m going through all my recipes and re-photographing them (so my readers like you have pretty pictures to look at), I made it again recently. LOVE THIS SOUP!
You see, I never make a recipe without a picture. I have cookbooks and if there is no picture for a recipe, I won’t bother. I’m a visual person. I draw things, make lists, write things out, and look at pictures. It’s how I operate. If I’m giving a presentation, I like to have slides (but not too many or with too many words – that’s a huge pet peeve of mine!). So naturally I can’t make a recipe unless I know what it’s going to look like.
So it’s not really fair for me to share recipes with y’all and not have pretty pictures, right?
Potato soup isn’t really very pretty… but that’s where garnishing come in. The is the perfect soup for a winter day. I love having it from a mug!
- 4 onions, chopped
- 2 garlic cloves, minced
- 4 Tablespoons olive oil
- 4 potatoes, peeled and chopped
- 6 cups vegetable or chicken stock
- salt to taste
- 1/4 teaspoon cayenne
- 3/4 cup chopped cilantro
- In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. Remove from heat and puree. Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. Cover and refrigerate for 24 hours. You can serve the soup cold–or reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or chives.
- Adapted from SoupSong.com