So I love watching Gordon Ramsay. I’m not going to jump on the bandwagon that claims he’s the greatest chef to have ever lived, but I will say that the guy has a certain harsh, take-no-crap kind of attitude that I can relate to and love watching.
Kitchen Nightmares has begun their new season and the first episode was Ramsay rescuing this tiny hole-in-the-wall restaurant called Hot Potato Cafe. I won’t go into all the details about how he gets this tiny, family run establishment back on their feet but I will say that all that talk about potato dishes got me craving some hot and creamy soup made with my favorite tuber.
A quick google search revealed a bevvy of recipes using everything from horseradish to beets and back again. I wanted a simple yet delicious potato soup to really highlight the last few Yukon gold taters I had in the fridge. So this is what I did:
Cream of Yukon Gold Potato Soup
1 cup diced yellow onion
2 cloves garlic, roughly chopped
1 tbsp olive oil
4 cups chicken stock or broth (low sodium, preferably homemade!)
2 lbs Yukon gold
1/2 cup heavy cream
tiny pinch of cayenne
salt and pepper
crumbled bacon, sliced green onion and sharp cheddar cheese for a garnish
1. Sweat the onions and garlic in the oil until tender and translucent. Don’t let them get brown.
2. Add the chicken broth and chunk up your potatoes and add them to the liquid. Let them simmer until the potatoes are VERY soft.
3. Using a food processor or immersion blender, blend the broth and potato mixture until thick and creamy. Pour it back into the pot and bring it up to a bare simmer.
4. Check the consistency of your soup. If it is not thick enough let the soup simmer a few more minutes to reduce to desired thickness. If it is too thick you can add a splash of milk to thin it out. Add the cream when you have reached desired consistency.
5. Season with salt, pepper and cayenne to taste. You don’t want your soup to be spicy but the cayenne adds a nice subtle layer of flavor that enhances the taters. Trust me!
6. Garnish with the bacon, onion and cheese – the best part!! – and enjoy!