Potato Soup Recipe New York Times

Add the garlic onion carrot and celery and cook on low until tender and translucent.

Potato soup recipe new york times. Simmer for 5 minutes. Preheat oven to 350. Pierce potatoes several times with a fork.

Let vegetables sizzle and cook stirring frequently until nearly caramelized but without browning until softened 10 to 15 minutes. Add broccoli cover again and cook until. Some potato puréed into the broth gives it a creaminess without richness.

Pass the grated pecorino and parmigiano a cruet. Warm the olive oil over medium high heat in a large. When the potatoes are done a handful of pasta goes in and when the pasta is al dente you ladle this steaming chunky marvel of a soup into bowls.

When the butter foams. Add the potatoes and simmer soup until. As soup simmers prepare the potato skins.

Put the empty pan on the stovetop over medium high heat and cut a few tablespoons of unsalted butter into it maybe an unpeeled smashed garlic clove maybe a sprig of thyme. Slow cooker curried sweet potato soup with coconut and kale this creamy thai influenced soup from sarah digregorio is. Add the 2 teaspoons salt and pepper to taste.

Bake until tender 65 75 minutes. Bring to a simmer cover pot and cook until potato is just tender 10 to 15 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt.