It’s soup weather.
And this is the only one I want to eat.
Can you blame me? It’s creamy, tangy, and decadent. And it’s reasonably healthy, so I’ve been whipping up a batch every week or so. Sometimes twice.
I have to credit Purple Carrot with bringing this recipe into my kitchen (and for getting me to eat more vegetables as well). I’ve since made it 4 times, playing around with the recipe to make it faster and more to my taste.
Whether you want a comforting meal or to impress guests at a dinner party, whip up this soup. Better yet, make a double batch.
It will not disappoint. Until you run out of it, that is.
Ingredients
- 2 onions
- 2 russet potatoes
- 8 cloves garlic
- 1 jalapeño
- 4 bay leaves
- 2 tablespoons champagne vinegar
- 1 teaspoon herbs de Provence
- 1/4 cup Dijon mustard
- 2 tablespoons white truffle oil
Directions
- Peel and roughly chop the onions, potatoes, and garlic. Mine the jalapeño.
- Add 1/4 cup of olive oil to a Dutch oven over medium heat. Add the garlic and onion, stirring frequently, until the onion has softened and translucent.
- Add the potatoes, bay leaves, champagne vinegar, 3 cups of water, and 2 tablespoons of salt. Bring to a boil and cook until the potatoes are fork tender. Remove from heat.
- Remove the bay leaves and pour the soup into the chamber of a high-speed blender. Blend until the soup is smooth.
- Pour the soup back in the pot and add the Dijon mustard, truffle oil, and black pepper to taste. Simmer for 5-10 minutes with the lid on.
- Garnish with some chopped jalapeño, serve with your favorite bread, and enjoy!
My Vitamix and Dutch oven were key tools in whipping up this soup. I use mine frequently (in the case of the blender, multiple times a day) and they’re worth every penny. Serve up this soup in these gorgeous bowls, paired with a glass of young sauvignon blanc from New Zealand. You can find more easy, healthy recipes here.
