A hearty vegetarian soup good for all seasons.
- 3 cups peeled, diced potatoes
- 1 medium shallot, diced
- 1/2 cup chopped celery
- 2 tablespoons butter, divided
- 2 ounces cubed cream cheese, room temperature
- water to cover
- salt and pepper to taste
- half and half (as needed)
- snipped chives for garnish (optional)
- Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the celery and sweat until almost soft, about 4 minutes. Add the potatoes and cook another 2 minutes. Add the shallots and cook another 2 minutes. Remember not to let the vegetables brown.
- Add 1/2 teaspoon pepper and enough water just to barely cover the vegetables. Cover and bring to a boil over medium-high heat. When boiling reached, reduce heat to medium, add 1 teaspoon salt, and simmer until vegetables are soft.
- Remove from heat. To process, use an immersion blender or remove part of the soup to a traditional blender or food processor. Add the cream cheese, and process until the vegetables are the desired chunkiness (or smoothness). Add enough half and half until you have the desired consistency.
- Return to low heat, add the remaining butter, and check seasonings. Heat through. Do not allow it to boil.
- Ladle into bowls and top with snipped chives.
This soup can be served hot or cold. If serving cold, I'd swap out the chives for fresh dill. And I also leave out the last tablespoon of butter.
Try rye croutons as a topper for a different taste and consistency.
Of course you can leave out the last tablespoon of butter. Or you can make it even more flavorful by using a finishing (also called compound) butter. Make it even more special by using white truffle butter. Okay, that adds to the expense, but it also adds flavor.