If there is potato soup on the restaurant menu, it is almost always made with milk or cream-so far I haven’t found a place that doesn’t serve it that way-and I like potato soup! After several attempts with different recipes, I came up with my own version that you will, hopefully, find as easy to make and as incredibly delicious as I do.
4 cups chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 medium celery stalk, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 1/4 pound potatoes, peeled and cut into 1/2-inch chunks
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Pour olive oil into a medium saucepan; add onion, celery, and carrots, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1 minute, stirring. Add potatoes, broth, salt, pepper, and 2 cups water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes or until potatoes are tender.
In blender at low speed, with center part of cover removed to allow steam to escape, blend potato mixture in small batches until smooth. Pour puréed soup into bowl after each batch.
Return soup to saucepan; heat through over medium-low heat, stirring occasionally. Serve with a warm crusty baguette.