I can’t believe it’s almost spring. We seem to be jumping from winter to early summer where I live…hopefully that will change and we will have a real spring. I just had to get one more soup recipe in, while it is still officially winter. Soup is just an amazing winter food, isn’t it? I had some potatoes and decided my last soup recipe this season would be potato soup. I usually make it fairly low fat, with just reduced fat milk and a little olive oil. But, with winter coming to an end, I decided to go for indulgence and flavor. I have been thinking about brown butter lately. I really enjoy its nutty flavor and I don’t find too many opportunities where I want to use it. I decided to add brown butter to my basic potato soup, and I am glad that I did. The flavor was just so over the top buttery and nutty that it was hard to stop eating. I may not make it very often, but it is something I will make when I want some comfort food and when I entertain. I would love to pair it with a good steak…yum! I hope you give it a try the next time you are looking for something to warm you up!
- 1 1/2 lb russet potatoes (about 3)
- 2 cloves garlic
- 2 cups chicken broth
- 1 tsp. salt
- 1 1/2 tsp. olive oil (I use extra virgin)
- 1/4 cup unsalted butter
- 1/2 cup 2% milk
- Cheese for topping (extra sharp cheddar, Asiago, Romano, etc.)
- Other toppings (I used chopped scallions and garlic slices fried in olive oil, but the sky is the limit)
# 1 If you are watching your weight, omit the brown butter and you will have a very nice potato soup.
# 2 Make the soup up to 2 to 3 days ahead. Just add a little milk and stir to bring it back to a soup consistency.
# 3 Try out different toppings. Roasted pine nuts would taste amazing.