This velvety potato soup is a comforting embrace in a bowl, elevated by the warm, earthy aroma of toasted cumin. The base of red skin potatoes provides a naturally creamy texture without heavy cream, while shallots add a subtle, sweet depth that balances the spice. It’s an ideal dish for chilly evenings, offering a hearty yet light vegetarian option that feels indulgent. Whether served hot to warm up a winter night or chilled for a refreshing summer lunch, its smooth consistency and rich flavor profile make it a versatile centerpiece for any meal.
Potato Soup Scented With Cumin
Description
This velvety potato soup is a comforting embrace in a bowl, elevated by the warm, earthy aroma of toasted cumin. The base of red skin potatoes provides a naturally creamy texture without heavy cream, while shallots add a subtle, sweet depth that balances the spice. It&# 226;ÂÂs an ideal dish for chilly evenings, offering a hearty yet light vegetarian option that feels indulgent. Whether served hot to warm up a winter night or chilled for a refreshing summer lunch, its smooth consistency and rich flavor profile make it a versatile centerpiece for any meal.Ingredients
Directions
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Melt the unsalted butter in a large, heavy-bottomed pot over medium-high heat.
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Add the chopped shallots and sauté, stirring constantly, until soft and translucent, about 3 minutes.
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Add the peeled and cubed red skin potatoes and ground cumin to the pot.
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Toss the potatoes with the shallots and butter, cooking for 1 minute to toast the spices slightly.
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Pour in the chicken stock (or vegetable stock for a vegetarian version).
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Bring the mixture to a boil, stirring occasionally to prevent the potatoes from sticking to the bottom.
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Reduce the heat to low, cover, and simmer until the potatoes are very tender and easily pierced with a fork, about 25 to 30 minutes.
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Remove the pot from the heat and carefully puree the soup using an immersion blender, or transfer in batches to a standard blender or food mill until smooth.
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Return the pureed soup to the pot over low heat and stir in the half-and-half or evaporated skim milk.
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Season the soup to taste with salt and freshly ground black pepper.
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Ladle the hot soup into bowls and garnish each serving with chopped fresh cilantro before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 171.4kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 2.9g15%
- Cholesterol 12.1mg5%
- Sodium 10.3mg1%
- Total Carbohydrate 28.9g10%
- Dietary Fiber 3.7g15%
- Sugars 1.4g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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