How To Make Potato Soup

Potatoes are such a versatile ingredient to incorporate when you’re learning to cook. They can be cooked in countless ways and elegantly take on the starring or supporting role in many recipes. One great way to use potatoes is to make a rich potato soup. This creamy soup will leave you satisfied – after you lick your bowl clean. The trick to a great potato soup is getting the right consistency. Some like a smooth, evenly-pureed dish while others prefer a chunky soup that has a range of textures. Whichever you prefer, don’t skimp on the flavor. This is meant to be a decadent soup, so don’t be afraid to use the heavy cream and toss in some chopped bacon. In this video, Chef Mark will show you how to cook a delectable potato soup. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Potato Soup Recipe

1 lb. Yukon gold potatoes (washed, peeled, diced and cooked all the way through in simmering salted water)
1-1/2 pt. white sauce (Béchamel)
2 tablespoons chopped onion
1/4 of a red pepper, small diced
2 celery stalks, small diced
1 oz. olive oil or 3 Tbsp. butter
1/2 teaspoon Sea salt
1/4 tsp. black or white pepper
1 oz. or scant 1/4 cup chopped fresh dill

1. Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside. Rice them or mash them well, as for mashed potatoes
2. In a soup pot, saute onion, celery and red pepper in oil until tender, then add the dill
3. Gradually stir in the white sauce. Bring to a simmer; cook and stir for 2 minutes or until thickened
4. Reduce heat, adjust salt and pepper. Cook for 2-3 minutes or until heated thoroughly

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