Creamy Potato Soup Recipe for All

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

October 18, 2011 • 11 comments

You say potato. I say Brian Malarkey. The inspiration for this recipe stems from a recent visit to San Diego that included a potato luncheon at Searsucker.

The restaurant’s very own Brian Malarkey, a past Top Chef finalist, made an appearance. Take note, PR professionals, on how to lure a group of high profile nutritionists blocks away from a 97% female conference.

I opted to use Yukon gold potatoes in this soup since they lend a buttery taste. Even those who pass on dairy can rejoice since the recipe relies on coconut milk instead of cream.

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Creamy Potato Soup Recipe for All

Makes about 7 – 1 cup servings

1 tablespoon (15 ml) olive oil

4 cups crimini or white mushrooms (about 1 – 8 ounce, or 224 g container), sliced

1 pinch salt and pepper

1 tablespoon (14 g) butter (or substitute dairy-free margarine)

1 celery stalk, sliced thin

1/2 small onion or white part of leek sliced thin

10 medium Yukon gold potatoes (about 1 1/2 pounds, or 680 g)

3 1/2 cups (805 ml) reduced sodium or organic chicken broth

1 bay leaf

3 parsley stems

7 ounces (205 ml) light coconut milk

2 teaspoons sherry vinegar

1/2 teaspoon salt

3 turns freshly ground white pepper

3 medium sliced green onions, using dark green tops only

1. Preheat soup pot over medium-high and add oil. Add mushrooms and cook for 2-3 minutes until water releases. Stir, lower heat to medium, and brown for 3-4 minutes more. Sprinkle in a pinch of salt and pepper and pour onto a plate.

2. Place pot over medium heat to melt butter, stir in celery and onions. Cook gently for 14 minutes, stirring occasionally and gradually lower heat as the vegetables shrink. Meanwhile, peel each potato, cube into eight pieces and submerge immediately into a large bowl filled with water to prevent browning. When vegetables in pot are limp, drain potatoes and add to pan. Pour in enough broth to cover the vegetables completely. Add bay leaf and parsley stems and simmer 30 minutes or until you can smash a potato on the side of the pan with the back of a spoon. Add coconut milk and simmer an additional 5 minutes to reheat. Swirl in vinegar, salt and pepper.

3. Remove soup from heat and discard bay leaf and parsley stems. Scoop half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from pot if the mixture is too thick. Pour soup into another container and puree remaining soup. Mound warm mushrooms into the center of each serving bowl and pour soup around them. Garnish with green onions. Leftover soup may be stored in the refrigerator for up to five days and may be reheated in the microwave or on the stovetop.

Nutrition Facts (per serving): Calories 134, Total fat 7 g, Saturated fat 3 g, Trans fat 0 g, Sodium 282 mg, Cholesterol 7 mg, Total carbohydrates 15 g, Fiber 2 g, Protein 4 g, Iron 3% DV, Calcium 2% DV, Vitamin A 7% DV, Vitamin C 8%

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Creamy Potato Soup Recipe for All

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: October 18, 2011

• Yield: 7 cups (7 Servings)

Creamy potato soup made with Yukon gold potatoes for extra buttery flavor, along with light coconut milk for a dairy-free delight.

Ingredients

• 1 tablespoon (15 ml) olive oil
• 4 cups crimini or white mushrooms (about 1 - 8 ounce, or 224 g container), sliced
• 1 pinch salt and pepper
• 1 tablespoon (14 g) butter (or substitute dairy-free margarine)
• 1 celery stalk sliced thin
• 1/2 small onion or white part of leek, sliced thin
• 10 medium Yukon gold potatoes (about 1 1/2 pounds, or 680 g)
• 3 1/2 cups (805 ml) reduced sodium or organic chicken broth
• 1 bay leaf
• 3 parsley stems
• 7 ounces (205 ml) light coconut milk
• 2 teaspoons sherry vinegar
• 1/2 teaspoon salt
• 3 turns freshly ground white pepper
• 3 medium sliced green onions using dark green tops only

Instructions

1. Preheat soup pot over medium-high and add oil. Add mushrooms and cook for 2-3 minutes until water releases. Stir, lower heat to medium, and brown for 3-4 minutes more. Sprinkle in a pinch of salt and pepper and pour onto a plate.
   
2. Place pot over medium heat to melt butter, stir in celery and onions. Cook gently for 14 minutes, stirring occasionally and gradually lower heat as the vegetables shrink. Meanwhile, peel each potato, cube into eight pieces and submerge immediately into a large bowl filled with water to prevent browning. When vegetables in pot are limp, drain potatoes and add to pan. Pour in enough broth to cover the vegetables completely. Add bay leaf and parsley stems and simmer 30 minutes or until you can smash a potato on the side of the pan with the back of a spoon. Add coconut milk and simmer an additional 5 minutes to reheat. Swirl in vinegar, salt and pepper.
   
3. Remove soup from heat and discard bay leaf and parsley stems. Scoop half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from pot if the mixture is too thick. Pour soup into another container and puree remaining soup. Mound warm mushrooms into the center of each serving bowl and pour soup around them. Garnish with green onions. Leftover soup may be stored in the refrigerator for up to five days and may be reheated in the microwave or on the stovetop.
   

• Cuisine: American
• Course: Soup
• Skill Level: Moderate