Delicious soup warms the soul and fills the belly on cool winter days, and this hearty potato soup is very much one of them.
Back at the end of November, we ran a socially distanced, relaxed, and delicious pairing dinner at Asylum for Arts. Over six courses of vegetarian and gluten-free dishes, the soup was a highlight, perfectly complemented by British Columbia’s Poplar Grove chardonnay, and live classical guitar music.
Everybody absolutely loved it, and we had many requests for the recipe. Thanks very much to Amber Clancy for sharing it with us!
6 large gold potatoes
3 Tbs butter
1 medium yellow onion, chopped
4 garlic cloves
1/3 cup all purpose flour (can be gluten-free flour if preferred)
4 cups (1 L) vegetable broth
2 cups (500 mL) milk
1 cup (250 mL) heavy cream
1 Tbs salt
2 tsp ground pepper
1 tsp ancho chilli powder (mild and smoky)
½ tsp cumin
1 cup (250 mL) sour cream
1 cup cheese, grated
¼ cup sour cream for garnish
¼ cup grated cheese for garnish
A few chives for garnish, optional
- Wash, peel, and dice potatoes into 2.5 cm cubes.
- In a large pot, add butter and onions and on low heat cook until softened but not browned, around 10 minutes. Add garlic and cook for 30 seconds.
- Add flour and stir until smooth, then toss in potatoes, broth, milk, cream, salt, pepper, chilli powder, and cumin.
- Bring to a boil and cook for 15-20 minutes or until potatoes are tender.
- Reduce heat to simmer, and remove half the soup for pureeing. When pureed return it to the pot, add sour cream and cheese, and stir.
- Ladle into bowls or cups and add a dollop of sour cream. Sprinkle cheese and a few chopped chives on top to garnish.
- Add a dash of love and serve to family and close friends.