Chunky Potato Soup (GF) (V)
Print RecipeServings: 6 servings
Vegetarian Option - This soup can be made vegetarian by substituting vegetable broth or stock for the chicken stock. Additions that can be added - To give additional smokey flavor add diced bacon first and cook to render the fat and make it crispy. Then add the onions and proceed with the cooking steps. Can add frozen or roasted corn to give it a 'chowder' feel.
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Recipe Multiplier
- 3 tbsp Garlic Confit Oil or Vegetable Oil
- 1 ea Yellow Onion ¼" diced
- 2 ea Carrots ¼" diced
- 3 ea Celery Stalks ¼" siced
- 5 ea Garlic Confit chopped or 3-4 Garlic minced
- 3 lbs Russet Potatoes peeled and diced into 1 – 1 ½″ pieces
- 5 cups Chicken Broth or Vegetable Broth if want to make Vegetarian
- 1 tsp Dry Thyme
- 1 ½ cups Half & Half
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
- 1 tsp Chopped Chives for Garnish
Instructions
- In a 5 quart Dutch oven or heavy bottom pot, heat the Garlic Confit Oil over medium heat.
- Add the onions and saute until translucent.
- Add the carrots, celery and garlic (confit or raw). Saute until the celery becomes translucent. Adjust temperature to medium low if needed to avoid browning the ingredients.
- Add the potatoes and broth to cover about 1".
- Add the dry thyme.
- Bring to a boil and simmer for 15-20 minutes, until potatoes are knife tender. Try not to over cook the potatoes, they should still keep their shape when stirred.
- Once the potatoes are tender, remove half of the ingredients (potatoes & other veggies). Hold aside to add back after the soup is pureed.
- Puree the soup with a hand blender or ladel into a standard blender and puree.
- Add the reserved potatoes and veggies back into the pot. Stir to incorporate.
- Temper the half & half in a separate bowl with the hot pureed soup. Slowly bringing up the temperature of the half & half to keep it separating. Add the tempered half & half into the soup pot. Stir to incorporate.
- Add the salt, pepper, granulated garlic & onion. Adjust the seasoning as you see fit.
- Serve in a bowl. Garnish with minced chives and serve with a crusty bread. Enjoy!