I don’t cook with white potatoes. At least I didn’t. Nutrient dense carbs are generally more appealing than starchy white tubers.
When I had to start practicing my knife cuts, I picked up a 20 pound bag of russets at Costco for $4.50. Why spend tons of money on something that is going to end up in the trash can?
Once the potatoes were sitting in my kitchen, I had a change of heart. Frugality runs in my blood – I coudn’t just throw them out. I went searching for a soup recipe that would satisfy my need for eating healthier.
A Not-So-Heavy Cream Soup
After endless browsing I found the perfect starting point in my own library. Moosewood Restaurant, one of my favorite sources of inspiration, had exactly what I was looking for. Instead of heavy cream and whole milk, neufchatel cheese gives this soup a velvety smooth texture. Laced with my favorite green and flavored with herbs, I couldn’t wait to try this white potato soup.
My years of refusing to touch white potatoes might be coming to an end. They probably won’t make a daily appearance in my diet but as a once in a while food, I think they’re ok. After all, they’re considered one of the world’s healthiest foods and contain vitamins C and B6.
Leave the skin on for a more rustic soup or peel them for a more refined look. Using white pepper adds flavor without adding black specks to the soup.
Regardless of what you think about white potatoes, I think you’ll love this soup or at least find some culinary inspiration.
What are your thoughts on white potatoes?
This recipe is adapted from Moosewood Restaurant New Classics.
- 1 – 2 teaspoons olive oil
- 2 cups chopped yellow onions
- 1/2 teaspoon crushed, dried rosemary
- 4 cups vegetable stock
- 4 cups diced potatoes*
- 1 teaspoon salt
- 2 teaspoons dried basil
- 6 ounces baby spinach, chopped
- 1/4 cup chopped parsley
- 1/3 cup Neufchatel cheese, at room temperature
- 1/2 cup freshly grated Parmesan cheese
- 2 cups 1% milk
- white pepper to taste
- Heat olive oil over medium-low heat. Add onion and rosemary, combine and cover. Cook for 8 – 10 minutes stirring occasionally. Add stock, potatoes, and salt. Bring to a very gentle boil, reduce to a simmer, add basil, cover and cook for about 10 minutes or until potatoes are tender.
- Use a slotted spoon to move about 2 cups of the diced potatoes to your blender or VitaMix. Add the spinach and parsley, cover and cook for a few minutes just until the greens are tender but still bright in color.
- Meanwhile, add the room temperature Neufchatel cheese, Parmesan cheese, and milk to the blender and puree. Add back to the soup pot, making sure to scrape every last delicious drop, and heat gently.
- Ladle into bowls and serve. Keep leftovers (if you have them) in tightly sealed mason jars. Putting them in pint-sized jars makes it easy to pack this creamy soup for lunch.
The more evenly the potatoes are diced, the better. An even dice allows for uniform cooking. I cut mine into a 1/4 inch x 1/4 inch x 14 inch dice.