Fabulous Potato Soup

January 2, 2018

 

 

A hot bowl of  potato soup with a fresh sprig of thyme

 

Saying that it’s cold outside is an overwhelming understatement
this week for most of the  country to be sure!  We gave this some
thought and created a simple soup recipe using ingredients you're
likely to have in your pantry.

 

We chose Lucero Favolosa Extra Virgin Olive Oil because it's
one of our bright and recently harvested oils. Its sweet, floral
nature complements this recipe well.  That said, you can use
any fresh EVOO  — from the most delicate to most robust.
Favolosa means “Fabulous”, so we’re calling this Fabulous
Potato Soup.

 

We hope you enjoy making and eating it!  Stay warm and let

us know how you like it on Facebook or in a product review.

 

 

Ingredients

 

1 whole medium onion, diced

3 whole carrots, diced

3 stalks celery, diced

4 Tbs Lucero Favolosa or any Lucero EVOO

6 whole small russet potatoes, peeled and diced

8 cups poultry bone broth or vegetable stock

3 Tbs all-purpose flour

1 cup milk

1/2 cup heavy cream

1/2 tsp.  Maldon English Flake Salt, more, if desired

freshly ground black pepper to taste

1 tsp fresh parsley, minced

Lucero Extra Virgin Olive Oil (EVOO) for drizzling on top

 

Directions

 

1-  Warm the olive oil in a soup pot over medium heat and add 

onions, carrots, and celery. Stir and cook for about 3 minutes

or until the onions are translucent, then add the diced potatoes

 

2-   Cook for 5 minutes, seasoning with salt and pepper.

 

3-  Add the broth and bring it to a gentle boil.  Cook  10 minutes,

or until the potatoes start to become tender. Whisk the flour

and milk together, then pour into the soup and cook for another

5 minutes.

 

4-  Remove 1/2 to 2/3 the soup and blend in batches in a blender/

food processor until completely smooth.  Be careful when you

blend hot soup, in fact, we recommend that you allow the soup

to cool, if possible. If you have one, use an immersion blender

instead of a stand blender or food processor.

 

5-  Return the blended soup to the soup pot and heat it to adjust

seasoning.  Stir in cream, then parsley, and reserve a bit of

parsley  for garnish.

 

6-  Serve with a a bit of fresh EVOO on top.  Finish with the

remaining chopped parsley. If you don’t like parsley, substitute

any fresh herbs you have on hand such as thyme, as shown.

 

Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate

Try this recipe with Lucero Five Star Blend Extra Virgin

 

Recipe from the Lucero Kitchens courtesy of Donald S.

 

 

 


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Comments

  • lucero

    3:40 pm ON January 2, 2018

    I had some Favolosa so this recipe inspired me. Being dairy and gluten free, I made it with high fat coconut milk and omit the flour. The potatoes thicken it well and the Favolosa is super yummy! Just what I needed on a Winter's day.

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