Prep 15 mins
Cook 1 hr 10 mins
Adapted from a recipe in "The Potato Harvest Cookbook" by Ashley Miller. This is a great winter soup and a very flexible one. You can add bacon, sausage, smoked turkey, ham, etc. You can also go vegetarian or vegan depending on your broth and milk choices. Be sure to chop the garlic by hand to avoid bitterness.
- 1 1⁄2 tablespoons olive oil
- 1 medium onion, chopped
- 9 large garlic cloves, chopped
- 2 stalks celery, sliced
- 6 medium yukon gold potatoes, chopped
- 6 cups broth
- 2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
- 1 cup half-and-half cream or 1 cup evaporated milk
- salt & freshly ground black pepper
- chopped fresh parsley
- 1. Heat oil over low-med heat. Saute onions, garlic, and celery until onions are translucent. and the garlic is golden.
- 2. Add potatoes, broth, and thyme and bring to a boil over high heat. Lower heat and simmer, partially covered, 1 hour.
- 3. With a potato masher or slotted spoon, mash the potatoes a bit. The soup should have a rustic rather than refined texture.
- 4. Add the half-n-half or evaporated milk and season with salt and pepper. Heat through but do not boil.
- 5. Serve garnished with parsley.