Cloud City Potato Soup
Ahh autumn. It comes with cool nights and sunburned shoulders where the days are warmer than I'm expecting them to be, comes with sneezes from the leaf-mold allergies I stalwartly insist I don't have, and best of all, comes with a ravenous desire to make soups, stews, and other combinations of veggies boiled together in a big ol' pot.
This is normally where I'd tell you that Cloud City's a big ol' pot where crazy's all boiled together, but that's a stretch even I'm not willing to make. So we'll just go with the fact that Cloud City's got fluffy white clouds all around it (truly the creativity in naming is jaw-dropping, Lando what were you thinking). For my next act of grandeur, I'll be making this recipe with carrots, Brussels sprouts, and mushrooms. For now, though, this is potato soup how you didn't know you needed potato soup to be.
You're welcome.
Ingredients
2 tsp olive oil
2 tbsp butter
9 medium/small red potatoes
1 medium yellow onion
Salt and pepper to taste
2 cups water
1 cup heavy cream
1 cup milk (I used soymilk, any milk would be fine, so long as it is unsweetened)
Instructions
- In a heavy-bottom stewpot, heat oil and butter over medium-high heat.
- Cube the potatoes into 1/2 to 1" cubes. Do not peel them! The peel is wicked good for you.
- Add the potatoes to the stewpot and stir them around enough to coat them in the oil.
- Dice the onion. Add it to the potatoes and stir it around.
- Add the salt and pepper. I needed more salt than I'd've thought, and added an irresponsible amount of pepper because come ON black pepper -- fresh-ground, man -- is where it's at.
- Let the potato/onion mix sit for a few minutes before stirring. This allows the potatoes to roast some, and makes the soup tasty.
- After the potatoes are not-quite-soft, add the water and reduce heat to medium-low.
- Stir the potatoes around in the water until you've got all the nice browned starch from the bottom and sides of your pan mixed in to make a brown sludge.
- Remember to forgive me for using the term "sludge" in a recipe.
- Cover and simmer merrily for 20 minutes. The potatoes should be fully softened at this point. If they aren't, boil them until they are.
- Mash the daylights out of the whole mess, leaving behind some chunks, because life is more interesting when there's variety in your potatoes.
- Add cream and milk and probably a bit more salt, too, but taste it first to see if it wants for salt.
I served mine with a side of roasted Brussels sprouts, some nice multi-grain bread, and a glass of red wine, and it was divine. Made probably 4 servings if you're a pig who eats way too much (we are), maybe 5-6 if you're normal (we aren't).
Enjoy!
This is normally where I'd tell you that Cloud City's a big ol' pot where crazy's all boiled together, but that's a stretch even I'm not willing to make. So we'll just go with the fact that Cloud City's got fluffy white clouds all around it (truly the creativity in naming is jaw-dropping, Lando what were you thinking). For my next act of grandeur, I'll be making this recipe with carrots, Brussels sprouts, and mushrooms. For now, though, this is potato soup how you didn't know you needed potato soup to be.
You're welcome.
Cloud City Potato Soup
Ingredients
2 tsp olive oil
2 tbsp butter
9 medium/small red potatoes
1 medium yellow onion
Salt and pepper to taste
2 cups water
1 cup heavy cream
1 cup milk (I used soymilk, any milk would be fine, so long as it is unsweetened)
Instructions
- In a heavy-bottom stewpot, heat oil and butter over medium-high heat.
- Cube the potatoes into 1/2 to 1" cubes. Do not peel them! The peel is wicked good for you.
- Add the potatoes to the stewpot and stir them around enough to coat them in the oil.
- Dice the onion. Add it to the potatoes and stir it around.
- Add the salt and pepper. I needed more salt than I'd've thought, and added an irresponsible amount of pepper because come ON black pepper -- fresh-ground, man -- is where it's at.
- Let the potato/onion mix sit for a few minutes before stirring. This allows the potatoes to roast some, and makes the soup tasty.
- After the potatoes are not-quite-soft, add the water and reduce heat to medium-low.
- Stir the potatoes around in the water until you've got all the nice browned starch from the bottom and sides of your pan mixed in to make a brown sludge.
- Remember to forgive me for using the term "sludge" in a recipe.
- Cover and simmer merrily for 20 minutes. The potatoes should be fully softened at this point. If they aren't, boil them until they are.
- Mash the daylights out of the whole mess, leaving behind some chunks, because life is more interesting when there's variety in your potatoes.
- Add cream and milk and probably a bit more salt, too, but taste it first to see if it wants for salt.
I served mine with a side of roasted Brussels sprouts, some nice multi-grain bread, and a glass of red wine, and it was divine. Made probably 4 servings if you're a pig who eats way too much (we are), maybe 5-6 if you're normal (we aren't).
Enjoy!
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