Courtesy Helen Lampkin
Every family needs a “go to” potato soup in their recipe portfolio. But I want your family to have an “EPIC” potato soup. My Dad’s was a creamy potato soup with a celery essence…good to the last bite. Here is my version of his recipe, ramped up with sour cream and grilled cheese croutons as a garnish. There’s no going back.
Epic Potato Soup
- 4 cups diced potato (3-4 medium Yukon gold – peeled)
- 4 cups chicken stock
- 1 teaspoon Kosher salt
- ¼ tsp. celery seed
- Grill cheese croutons (a grill cheese sandwich cut into bite size squares)
- 1 cup sour cream
- 3 scallions diced
- freshly ground white pepper
Directions:
Place diced potato, chicken stock, salt, celery seed in saucepan. Cook over medium heat about 20 minutes or until potatoes are fork tender.
While potatoes are cooking, prepare one simple grilled cheese sandwich and cut into bite size pieces. Set aside.
Once potatoes are tender, remove from heat and puree using an immersion blender. Return to heat and whisk in sour cream. Heat through being careful not to boil. Divide into six bowls. Garnish with scallions, white pepper, and grill cheese croutons.
Yield 6 cups