Whenever I want a hearty, vegetarian-friendly soup I go to this potato soup. Recently, I spruced it up a bit to make it more flavorful and easier to actually make.
Many potato soup recipes call for a blender or food processor. I have several issues with this. First, on a really basic level it concerns me to put boiling liquids into any machine that will spin them around at high speeds. It just doesn’t seem super safe. Second, I will be honest with y’all, it’s just too much effort. I have to get the cuisine art out of the top shelf, which requires William’s help because I can’t even reach it, I have to put the thing together, then I have to take the soup in batches and process it, probably burning myself in the process and accruing double the dishwashing duty I had originally planned for. Just…no. Finally, I really like preserving the natural texture of mashed potatoes. I think they are delicious, and in soup form with cheese, fake bacon, and all sorts of other things on top– I mean, it’s amazing.
Really, that’s why I’m calling this “smashed potato soup”. It’s probably the weirdest thing about the recipe, but you do have to spend some time smashing the potatoes against the side of the pot. However, it gives you complete control over the texture of your soup and it means no messy/dangerous boiling-liquids-in-the-food-processor situations! 🙂
Smashed Potato Soup
makes about 6 servings (assuming 2 cups per person)
3 tablespoons salted butter
2 large shallots, minced
1 head of garlic (peeled, whole)*
3 lbs yellow potatoes, diced
2 large leeks cleaned and cut
5 cups vegetable broth
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon herbs d’Provence
1/4 teaspoon oregano
1/4 teaspoon pepper
3 carrots, peeled and chopped
2 stalks celery, rinsed and chopped
1/3 cup sour cream
*You can slice off the end and it makes the entire clove much easier to peel.
Melt the butter in the bottom of a large pot over medium-high heat. Add in the minced shallots and the garlic head. The garlic should be peeled, but does not need to be chopped as it will naturally dissolve into the soup! Let this simmer for a few minutes, until the onions and garlic become browned and fragrant.
Add in the diced potatoes, leeks (chopped and cleaned), and vegetable broth. Simmer for twenty minutes.
Add in the bay leaves, salt, pepper, and other herbs. Let simmer for another twenty to thirty minutes. Continually stir the mixture, checking on the doneness of the potatoes. Depending on what type of soup you want (brothier vs creamier), you can let the soup simmer for less time or more! The longer it simmers the more smashed the potatoes will be, and the creamier the soup will be.
Once they become soft enough to smash, use a large spoon to slowly smash them against the side of the pot. The soup will slowly become thicker. The thickness is totally up to you! If you would like to completely process the soup in a food processor, you can, but I prefer the hand method so I can get the exact thickness and potato chunks that I want!
Peel the carrots. Chop the carrots and celery. Add these into the soup and cook for another 10 minutes. Continue stirring and smashing the potatoes.
Add in the sour cream and cook for an additional 5 minutes.
After this, your soup is ready to serve with any and all desired toppings!