Monday night Peter and I celebrated our 30th anniversary with a lobster, baked potato, and gai lan dinner. I got the idea, when shopping for the potato, to bake an extra one with which to make a potato soup. What the heck, we had the oven on anyhow.
I saw no reason to make this anything but extremely simple. I went back and forth about using cheese. In the end I decided to go for it, but a fairly small quantity of something mild. Then there was the issue of what to do with the potato skin. Crisped up potato skin bits sounded like a great garnish.
One wrinkle: the use of preserved mustard tuber. You will not find this at Safeway; you need an Asian market. Substitute minced dill pickle if you have some. Otherwise don’t worry about it.
Use any sausage. I had some little turkey breakfast sausages I got for a song.
Since I was using the oven for a side dish of roasted bok choy (simply sprayed with cooking spray and sprinkled with salt and pepper; 400 degree oven for 15 minutes), I sprayed the potato skin, roasted it for 6 or so minutes, and used it as a garnish.
Baked potato soup
1 large russet potato
7 oz. sausage
2 scallions, green and white parts, chopped
2/3 cup heavy cream
2 cups chicken broth
1/4 cup grated cheese
salt and pepper to taste
2 tbsp preserved mustard tuber
1 tbsp butter
Bake the potato at 400 degrees for 70 to 75 minutes until tender. Allow to cool and then peel off the skin. Cut into ½” pieces. Lightly mash about half of it to lend texture to the soup.
Cook the sausages by steaming or sautéing. Cut into 1” pieces and set aside.
Put all ingredients in a soup pot and bring to a simmer. Season to taste.
I saw no reason to make this anything but extremely simple. I went back and forth about using cheese. In the end I decided to go for it, but a fairly small quantity of something mild. Then there was the issue of what to do with the potato skin. Crisped up potato skin bits sounded like a great garnish.
One wrinkle: the use of preserved mustard tuber. You will not find this at Safeway; you need an Asian market. Substitute minced dill pickle if you have some. Otherwise don’t worry about it.
Use any sausage. I had some little turkey breakfast sausages I got for a song.
Since I was using the oven for a side dish of roasted bok choy (simply sprayed with cooking spray and sprinkled with salt and pepper; 400 degree oven for 15 minutes), I sprayed the potato skin, roasted it for 6 or so minutes, and used it as a garnish.
Baked potato soup
1 large russet potato
7 oz. sausage
2 scallions, green and white parts, chopped
2/3 cup heavy cream
2 cups chicken broth
1/4 cup grated cheese
salt and pepper to taste
2 tbsp preserved mustard tuber
1 tbsp butter
Bake the potato at 400 degrees for 70 to 75 minutes until tender. Allow to cool and then peel off the skin. Cut into ½” pieces. Lightly mash about half of it to lend texture to the soup.
Cook the sausages by steaming or sautéing. Cut into 1” pieces and set aside.
Put all ingredients in a soup pot and bring to a simmer. Season to taste.
7 comments:
30 years is a long time. Congratulations you guys! I see another 30 in your very bright future. The soup looks and sounds delicious. I hope you both had a fantastic day. Blessings...Mary
The soup sounds hearty and delicious! Happy 30th anniversary!!!
Congrast on 30 years...that is so wonderful to hear!! Definitely a call for a celebration!
I love love love potato soup. And simple is always good. Great, now I want potato soup and roated bok choy!!!
Happy 30th!!!! What a a great dinner to celebrate!
Happy anniversary! :) This soup looks delicious. This is such a perfect time of year for hearty soups :)
30 years?!?! I've only got 15 under my wings. Congratulations!
Congratulations to you and Peter on your 30 year anniversary, Stephen! This is one great soup! Lots of good ingredients in this and I really like the addition of sausage. Yum!
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