Blue-Potato Soup

Name: Blue-Potato Soup
Total time: 40 min
Yield: About 9 cups
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, coarsely chopped; 1 1/2 pounds blue potatoes, peeled and quartered; 6 cups good chicken or vegetable stock; 1 bay leaf; 1 cup milk or light cream; 1/2 teaspoon ground nutmeg; 1/2 teaspoon freshly ground pepper; Salt to taste

By William Norwich

Total Time: 40 minutes
Rating: 4(9)
Comments: Read comments

Featured in: STYLE & ENTERTAINING; Rhapsody In Blue And White

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 9 cups

3tablespoons unsalted butter
1medium onion, coarsely chopped
1½pounds blue potatoes, peeled and quartered
6cups good chicken or vegetable stock
1bay leaf
1cup milk or light cream
½teaspoon ground nutmeg
½teaspoon freshly ground pepper
Salt to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Melt the butter in a 3-quart saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.
Step 2
In batches, carefully purée the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.

Tip