Ingredients
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2 Tbsp Butter
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1 Onion
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2 Spring Onions(or scallions)
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3 Tbsp Flour
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1 tsp Black Pepper
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1 tsp Salt
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3 1/2 cups Water
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1 1/4 lbs Russet Potatoes
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1 cup Cream(half-in-half or heavy cream)
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1/4 cup Sour Cream
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1-2 tsp Hot Sauce(or more if preferred)
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Cheddar Cheese(topping)
Directions
Steps
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1
Done
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Make the RouxA roux is a mixture of fat, usually butter, and flour used as a base for sauces and soups. Dice the onion and white parts of the spring onions. Melt the butter in a large pot over medium heat, then add the onions and salt. Cook and stir occasionally until the onion is soft, about 8-10 minutes (do not let the onions get brown - that would alter the flavor). Add the flour and pepper and stir well until combined. |
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2
Done
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Cook the PotatoesPeel and dice the potatoes. Add them the the pot with the water and 1 tsp of salt. Bring to a boil over medium-high heat. Once boiling, turn it down to medium and simmer until the potatoes are tender, about 10 minutes. |
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3
Done
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Make the PuréeA purée is any food that has been ground, pressed, blended or sieved to the consistence of a creamy paste or liquid. For hot foods, such as soup, I personally always use an immersion blender, or what is also called a stick hand blender. This is practical because you can purée the hot soup directly in the pot. (side note - I always use a stainless steel pot with an immersion blender. With coated pots, the blade could damage the coating.) I guess you can also use a blender, but I have yet to find an American blender that is suitable for hot foods and liquids. If using an immersion blender: keep everything in the pot and blend until smooth. Add the cream, sour cream and hot sauce and blend more. If using a blender: Add the potatoes to the blender and purée, then return the soup to the pot. Add the remaining ingredients and stir. |
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4
Done
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Top it OffSuggested toppings: shredded cheddar cheese, spring onions (or scallions or chives), bacon crumbles, garlic croutons |
