While it wasn’t really cold today, it was rather gloomy out. I had been going through a folder of recipes that I’ve torn out of magazines over time and found Emeril Lagasse’s Potato Soup recipe. Seemed like a great day to make it. I also made some whole wheat rolls to eat with it but can’t include that recipe until I make it again and write down the adjustments, which there were many of.

But the soup. It has cayenne and it’s so smooth and creamy that I wanted to suck it’s yumminess through a straw. 🙂

Potato Soup

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 tsp. salt
1/4 tsp. cayenne
1 bay leaf
2 tbsp. chopped garlic
8 cups chicken broth
2 large baking potatoes (about 2 lbs.), peeled and diced
1/4 cup heavy cream

Directions

1. Melt the butter in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add the bay leaf and garlic and cook, stirring,, for two minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft about 30 minutes. 2. Remove the soup from the heat. Discard the bay leaf. With a hand-held immersion blender, or in a food processor or regular blender in batches, process until smooth. Slowly add the cream and stir to blend. 3. To serve, ladle into soup bowls and serve hot. Recipe copyright ©1999 by Emeril Lagasse