Comforting broth gets body from natural starch, not fat

The gimmick that keeps this recipe in my book is the technique that produces substantial, creamy soup without relying solely on a tanker-truckload of milkfat, in the form of heavy cream. 

If you’re skeptical, here’s a can’t-lose proposition: Add some at the end, if it’s not substantial enough. Once the pulverized potato starch blooms in broth, the resulting potage has more heft than possible by concentrated cow alone.

Hold the ham, and this makes another vegan broth for your files, since it’s animal agnostic. 

Creamy potato soup

Ingredients:

¼ cup vegetable oil

1 cup potatoes, peeled and sliced thin

1 cup chopped onion

1 cup chopped celery

4 cloves garlic, chopped

2 cups stock, chicken, beef, or vegetable

2 cups potatoes, peeled and diced

1 cup carrots, peeled and cut ½-inch thick

1 cup chopped ham (optional)

½ cup heavy cream (optional)

Salt and black pepper, preferably fresh ground, to taste

Instructions:

Add oil to large heavy-bottomed pot over medium-low heat.

Add sliced potato, onions and garlic. Cook until soft, 10 to 15 minutes, stirring frequently to avoid browning. 

Add stock and simmer over medium heat for 10 minutes, stirring, until potatoes are falling apart. Take off heat and allow to cool for 10 minutes or more. 

Puree in pot with immersion blender, or remove to blender or food processor and blitz until smooth. 

Return to pot, over medium heat. Add diced potatoes, carrots, celery, and ham, if using. Drop heat to medium-low, and simmer covered until vegetables are tender, 20 to 30 minutes. Stir frequently, scraping pot bottom to avoid scorching.

Season with salt and pepper. If it’s not creamy enough for your taste, just add some of the heavy cream. Boom.

Shredded sharp cheddar and chopped scallions make it fancy enough for company.

#30#