It doesn’t matter whether it’s chicken noodle soup or a chowder; any soup will make anyone feel better. It doesn’t only warm the body, but it also warms the heart and the soul. It’s the taste of comfort that it brings that makes all the difference. My Mom used to say that when you eat soup, you are feeding your soul with wonderful things. And I believe her, because we always experience that feeling of gratification whenever we eat soup for our meals.
See what our friends from The Kitchn have to say about this recipe:
“I wanted a soup that was creamy, sure, but also tangy and vivid. My potato soup is every bit as comforting as the recipe I remember, but the hint of zest and generous squeeze of lemon enliven the dish, making for a happy, almost playful soup that pops.”
This is really perfect for those who wants a soup that has a lot of flavors in it. This lemony potato soup is one of those that you will not get tired of eating so easily. It’s the ideal one to serve if you want a simple but satisfying dinner.
Ingredients
4 tablespoons unsalted Land O Lakes butter
1 medium yellow onion, diced
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon McCormick red pepper flakes
McCormick Freshly ground black pepper
2 medium stalks celery, diced
1 medium carrot, diced
4 cloves garlic, minced
6 small Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
4 cups (1 quart) College Inn low-sodium chicken broth
Finely grated zest of 1 lemon
2 fresh or McCormick dried bay leaves
3/4 cup Borden half-and-half
1/4 cup freshly squeezed lemon juice
Fresh parsley leaves, for garnish (optional)
Instructions
Melt the butter in a Dutch oven or large saucepan over medium heat. Add the onion, salt, red pepper flakes, and black pepper. Cook, stirring often, until the onion is translucent and very soft, 5 to 7 minutes. Add the celery, carrot, and garlic. Cook, stirring occasionally, 5 minutes more.
Stir in the potatoes and cook 2 minutes. Add the stock, lemon zest, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.
Remove the bay leaves. Purée the soup in a stand blender or with an immersion blender until it is just smooth but still has a bit of texture. Return to the pot. Stir in the half-and-half and then the lemon juice. Reheat over low heat until warm. Taste and season with salt or pepper as needed. Ladle into bowls and garnish with parsley if using.
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Quick Tip: When puréeing the soup, you can leave a bit of texture by either pulsing just until soup is mostly smooth or removing the potatoes with a slotted spoon, blending them with a few cups of broth, and then stirring back into the textured broth.
Thanks again to The Kitchn for this amazing recipe.
