Chunky Cream of Potato Soup Recipe
Here’s my rough recipe for Chunky Cream of Potato Soup.
Measurements are approximate; add your own seasonings to taste wherever desired.
PART 1 – The Soup Base:
2 yellow onions
4 stalks of celery
6 cloves of garlic (or more…)
3 stalks leeks
4 tbsp. olive oil
2 tbsp salt (i use rosemary or lavender sea salt from the SF organic farmer’s market)
1 tsp pepper (or more to taste)
1 tsp rosemary
1 tsp sage
6 cups water
Chop everything into small pieces and add it all (EXCEPT the water) to a large heavy-bottomed pot with a tight-fitting lid. Cook for 10-20 minutes on high heat with the lid on, stirring occasionally, until the onions are browning and starting to caramelize. Be sure to keep the lid on as much as possible so the salt can draw the juices out of the veggies. When the veggies are browned and fragrant, add the water. Turn the heat down to low and let it simmer.
PART 2 – The Main Event:
5 lbs of potatoes
1 pint heavy cream
1 cup green onion, chopped
1/2 cup cilantro, chopped
2/3 cup shredded parmesan cheese
Boil the potatoes in a big kettle. Strain in a colander and add to the soup base. Mash well into the soup with a hand-masher.
In a bowl, beat the eggs and cream with a wire whisk. Slowly add the eggs and cream to the soup, stirring it in with the wire whisk. Cook slowly on low heat. Add parmesan cheese, green onions, and cilantro. Stir slowly and simmer for about 15 minutes.
Add water as necessary to reach desired consistency. Puree the soup for extra creaminess if desired… i like mine chunky.
Serve garnished with a sprinkle of parmesan cheese, and extra chopped green onions and cilantro.