Thursday, January 26, 2017

Mustard Potato Soup

Most times, unless I have people coming over for dinner, my blog recipes are only tasted. I rarely eat full portions and give most of it away to friends or to the needy. However, I've learned when I find the perfect cold weather soup, just sit down and eat it.  

This soup was a combination of spotting a mustard fish soup in a German cooking magazine and the fact I'm still using up bits and bobs left over in my fridge and pantry from the holidays. What started as a quest to use up leftover potatoes and cream became my version of that original soup recipe. It's now officially one of my favorite soups. I love when that happens.

I had a bit of sweet onion in the fridge so I threw that in as well. The soup is creamy, the potatoes add the heft and the mustards add tangy spicy flavor. The bonus aspect is, from peeling the potatoes to pouring the soup into bowls, it only takes a little over a half hour. 

I garnished the soup with a sprinkle of mustard powder and some parsley but neither is essential to the dish. 

A small bowl of this soup with a few whole grain crackers is the best meal I've made in a long time.  Simple, flavorful and satisfying. 

The soup is not leaving my fridge or my house. It's so good, I'm hoarding it. 

Mustard Potato Soup
Prep Time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
  • 1 +1/2 lbs potatoes
  • 1 small sweet onion
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper
  • 2+1/2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup half and half
  • 3 teaspoons spicy whole grain dijon mustard
  • 1 teaspoon mild yellow mustard
  • 1/2 teaspoon sugar
  • Mustard powder and fresh parsley sprigs for garnish
  • Peel the potatoes and cut them into small pieces.
  • Peel and chop the sweet onion.
  • Melt the butter in a medium-sized saucepan over medium-high heat.
  • Add the potato and onion pieces and toss to coat.
  • Stir fry the ingredients for about 3 minutes.
  • Season to with kosher salt and freshly ground black pepper.
  • Add the vegetable broth, cream and milk to the pan.
  • Bring the mixture to a boil. Reduce the heat to low and simmer for 25 minutes. 
  • Mx in the mustards and the sugar. 
  • With a hand mixer, puree the soup.
  • Season again with kosher salt and freshly ground pepper to taste.
  • Remove from heat and serve. Garnish with chopped parsley, if desired. 

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