Potato Soups: COLLECTION
Description
These potato soups are the epitome of comfort food, offering a luxurious, velvety texture that warms the soul on chilly evenings. By combining starchy potatoes with aromatic onions, carrots, and intensely roasted garlic, you create a rich base that is both earthy and sweet. The addition of anchovy fillets and black olives introduces a subtle, sophisticated umami depth that elevates the dish beyond a simple vegetable puree. Perfect for a cozy weeknight dinner or a light lunch paired with crusty bread, these soups are incredibly versatile. You can serve them smooth and creamy for a refined touch, or leave them slightly chunky for a rustic feel. Whether you choose the red-skinned variety for color or standard potatoes for creaminess, the result is always a hearty, satisfying bowl that feels like a warm hug.Ingredients
Directions
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Peel the garlic cloves and roast them in 1 tablespoon of olive oil in a moderately hot oven (190°C/375°F) for 15-20 minutes, until golden and soft but not brown.
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Peel and quarter one onion, peel and slice the carrots, and scrub the potatoes (do not peel if using red-skinned). Cut potatoes into 2.5 cm (1 inch) thick cubes.
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Boil the onions, carrots, and potatoes together in 1.5 liters (2.5 pints) of water with 1 teaspoon of sea salt for about 15 minutes, until the vegetables are soft.
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Drain the vegetables, reserving the cooking liquid. Allow them to cool slightly.
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Add the roasted garlic cloves and their residual oil to the vegetables. Liquidize or blend the mixture until smooth.
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Season with black pepper. Stir in 2 tablespoons of extra virgin olive oil before serving.
Note
For the second variation: Soften 2 chopped onions in 2 tablespoons of olive oil in a heavy, covered pan. Cut 900g red-skinned potatoes into quarters and boil in 1.75 liters of water until just soft. Drain, reserving the water, and cut potatoes into small pieces. Add another tablespoon of oil to the onions, then add potatoes. Stir in stoned black olives and anchovy fillets. Add reserved potato water, bring to a boil, and simmer for 5-10 minutes before liquidizing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to adjust consistency.
Substitutions: You can omit anchovies for a strictly vegetarian version, though you may lose some umami depth. Consider adding a dash of soy sauce or miso paste instead.
