We had another spell of cold weather the other week, so another nice warm soup to go along with it. I guess when it comes to names I could have called this a de-constructed Baked Potato Soup but I was afraid that might be a violation of Chef Law. Obviously I need to cut back on my Top Chef watching, but even with all but one of my favorites gone I can’t stop watching to see what might happen last. I have finally recovered from the loss of Tiffani but I’m still trying to figure out how Tiffany is still there. However I don’t think there is some conspiracy going on with who has been eliminated, I’m not that cynical, or paranoid, yet. There have been a number of interesting recipes this season and I plan on trying a few of those in the next month, see if I can bring some of that Top Chef magic home. It should be noted that this potato soup is not based on Angelo’s, I made this the day before that episode aired and knew he was done when he added bacon AND salt in the final 30minutes.
1 lb butter potatoes, skinned and cubed
1/2 lb red potatoes, skinned and cubed
2 1/2 cups vegetable stock
1 cup water
1 cup (soy) milk
1. Preheat the oven to 400 and lightly grease a large roasting pan.
2. Lay the potatoes on the roasting pan and light cover in Olive Oil along with some salt and pepper. Roast for 30 minutes, turning once to prevent sticking.
3. Meanwhile bring the stock and water to a slow boil. Gently add the potatoes and cook for 30minutes, covered, stirring occasionally. Blend the mixture using a hand immersion blender or using a blender, spooning the mixture in portions if needed. Season to taste and turn heat down to medium.
4. Add the milk, along with some pepper, and simmer covered for 10 minutes. Serve!
I served ours topped with some mixed cheese and some nice crusty French Bread. A dollop of sour cream and chives would also be nice addition if you really want to go the de-constructed baked potato route.