I made a pot of this soup thinking I could eat it for lunch for the rest of the week, and it didn’t even make it one day. Everyone in my house kept eating it so I made a second pot the next day.
This recipe is from a family friend (hence Penny’s Potato Soup) who used to run a small catering service with my mom. Everything she makes tastes great, so when she gave me this recipe a few weeks ago I knew it was going to be a good one.
I’ve never cooked with whipping cream before, and it actually makes a huge difference in the texture and colour of the soup. My dad says that cooking with ingredients like whipping cream or bacon are cheating because they automatically taste to good, but cheating or not, the cream is a great addition.
- 2 tsp. olive oil
- 2 tsp. butter
- 6 medium potatoes, peeled and cubed
- 1/2 red onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 5-6 cups vegetable stock (enough to cover all of the vegetables in the pot)
- 1 carrot, peeled and grated
- Salt and pepper to taste
- 1/2 tsp. herbes de provence or dried parsley
- A few drops of hot sauce (optional)
- 1/2 cup whipping cream
Put olive oil and butter in a large pot and heat over medium-high. Add potatoes, red onion, celery, and garlic, and cook for 5-10 minutes until potatoes brown a bit, stirring occasionally. Add white wine to deglaze pan.
Lower heat and add vegetable stock so that it covers all of the ingredients. Add grated carrot, salt, pepper, herbes de provence and hot sauce, and cook covered for 10 minutes until all ingredients are soft.
With a hand-held immersion blender, or a food processor once cooled slightly, take a portion of the soup and blend it until you reach the texture you want. I usually do 1/3 of the pot, but it’s up to your personal preference. Add 1/2 cup whipping cream and stir until well combined. Serve immediately, or store in the fridge for up to 4 days.