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Monday, February 13, 2012

Garlicky Potato Soup with Parmesan Toasts

(Sorry, I had to politely borrow this image from Cook's Country - my pictures... well, they, didn't turn out so good!)

Have you ever gone to the store, with list in hand, and still forget an important ingredient?  Have you ever done that and not realized you forgot that important ingredient until you were going to pull it out of the pantry or refrigerator?  Well, if it's never happened to you, you will never understand the frustration I felt when I was walking towards the pantry to grab the box of chicken broth (yes, that's right.. not homemade stock, sorry folks, that's another blog) and realized I had not grabbed it when I was at the store two days before.  If this has never happened to you, you will not understand the utter frustration I felt when I opened up said pantry and saw that my fear was 100% warranted!  I had forgotten the chicken broth!!!!!!!!!!  AAAAAAAAAAAAAAAA!!   And I was making soup.. how was I going to make soup with no broth?  Good gravy... ok, don't panic... I dug a little ways back and noticed.. wait.. wait.. ok, we should be ok.. I have two cans.  The back up cans that I always make sure I have ... just in case.  Well, I've never seen a more "just in case" moment.  I grabbed them and thanked them for being there in my time of need.

So why the stupid little story?  I have no idea, I guess I feel like I really don't talk much anymore when I post stuff.  I've been getting into the habit of saying... "it's good.. try it... I think you'll like it... enjoy!"  I thought it might be time to reconnect :)  It's a true story though.. and, well, the soup really is good.. and you really should try it and .. well.. I think you might actually like it!!

Garlicky Potato Soup with Parmesan Toasts
Adapted from Cook's Country
Printable Recipe 
3 Tablespoons unsalted butter, divided
1/2 sweet onion
4 garlic cloves, finely minced
1 Tablespoon all-purpose flour
4 cups low sodium chicken broth
2 large Russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/2 tsp pepper
1 (6-inch) piece baguette, cut into 8 slices

In a soup pot or Dutch oven, heat 1 tablespoon butter over medium heat until melted.  Add the onion and cook until tender, about 5-8 minutes (you may need to turn down the heat, don't let them burn).  Add the garlic and flour, stirring to combine; cook 1 minute.  Slowly whisk in the chicken broth and add the potatoes.  Bring to a boil, cover, and reduce heat to simmer.  Allow to cook for 10-15 minutes or until the potatoes are tender.

Meanwhile, adjust oven rack to middle position and heat the oven to 450 degrees.  Combine parmesan, 2 tablespoons butter, and pepper in a bowl.  Spread parmesan butter on 1 side of baguette slices.  Place bread, buttered side up and bake until golden brown, 6-8 minutes.

When potatoes are tender, use a submersible blender to process soup until it's smooth - OR - working in batches, pour soup into blender and process until smooth and return soup to pot.  Add the cream and season with salt and pepper.  Allow soup to warm through and serve in bowls with parmesan toasts.  Enjoy!

One Year Ago:  Surf & Turf for Two
Two Years Ago:  Easy Baked Fish Fillets


Debbie said...

I can totally relate to your story. I have to write things down on a list when I go shopping or there is a good chance I will forget it. The soup goes perfect with the weather we are having here in Virginia.....cold!

Angie's Recipes said...

I love this soup...warming, flavourful and tasty.

Big Dude said...

Of course I've done that. The soup sounds very good and we'll have to try the broth next time as our potato soup is always made by cooking the potatoes in water.

Candace said...

Oh yeah. I'm definitely relating to your story...particularly when it comes to chicken broth. This soup looks wonderful. As I'm watching it snow outside, potato soup is definitely in order. My husband...aka potatoholic....will most certainly agree!

Mary said...

Do you know how hard I giggled when you said, "sorry folks, that's another blog" ? Oh my gosh, mine is only homemade half the time and that's only because it's easier for me to keep on hand when it's in the freezer. I'm the one that's often scrambling in the pantry, so yes, I relate!

This soup sounds delicious!

StephenC said...

When Jenn is about to make soup,
You'd better be into the loop.
She makes up a broth
While plighting her troth.
Then lets loose a powerful "whoop".

Andrea the Kitchen Witch said...

It's mine, isn't it? The homemade stock blog? LOL yes it's happened to me too before, believe it or not :) Awesome job having back up cans in the pantry. I'm not that good. Nope I have a jar of better than boullion (it's organic and low sodium, so that counts for something, right? LOL) that I use as my back up. Hey, you do what you gotta do, right? Soup sounds delicious Jenn. My last potato soup wasn't delicious, I'll have to make this one next time!

Victor said...

I definitely need a warm and garlicky soup.

I totally understand your story. Now I buy broths in large quantity because I use it everyday on any savoury dishes...

Georgia | The Comfort of Cooking said...

I've been looking for a potato soup for so long, and I love your recipe Jenn! It looks so delicious. And yes, I've forgotten ingredients plenty... That's why I keep powdered chicken bouillon so I can make broth out of water in a pinch! ;) Thanks for sharing.

StephenC said...

Garlic, potato and parmesan. That's all they wrote.

Cranberry Morning said...

That sounds SO delicious. I haven't had potato soup for a long time. It's time to make it!

Pam said...

I hate it when that happens! This soup sounds amazing! Bookmarked.

Yenta Mary said...

This looks SO good - perfect for a cold, snowy, grey-sky winter day. And I'd be a rich woman if I even had a penny for every time I've forgotten a critical ingredient at the store!!!

Chris said...

Nope, that's never happened to me. Okay, maybe once or two hundred times:)

The soup sounds great, I love creamy soups like this.