Yukon Gold Potato Soup

Ingredients

For the soup:

• 2 TB olive oil

• 1 shallot, peeled and finely sliced

• 3 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes

• 32 oz vegetable or chicken stock

• 2 cloves garlic, minced

• 1/2 c heavy cream

• 8 black peppercorns, crushed

• Salt

For the garnish:

• 2-3 small Yukon gold potatoes, peeled and cut into 1/4-inch cubes

• 1/2 c vegetable or chicken stock

• 2 TB butter

• Chives, snipped

Directions

For the soup:

1. Heat the stock in a saucepan until boiling. Turn off the heat and cover until needed.

2. In a stock pan or large saucepan, heat the olive oil over ML heat. Add the shallots and sweat until cooked. Remove the shallots with a slotted spoon, leaving the oil.

3. Add the 1/2-inch cubes of Yukon gold potatoes. Increase the heat, searing the potatoes until caramelized. Add the shallots back to the pan. Add the hot stock (reserving 1/2 c for the garnish, see ingredients) and the garlic. Bring to a boil and then reduce the heat to simmer. Cook about 20 minutes until potatoes are soft.

4. Remove from the heat and stir in the heavy cream. Blend using an immersion blender. Season with salt and pepper.

For the garnish:

1. Bring the remaining 1/2 c stock to a boil in a small saucepan. Add the 1/4-inch potato cubes. Cook quickly over MH heat.

2. Add the butter. Cook uncovered stirring frequently until the stock is reduced to an emulsion and coats the potatoes.

For serving:

1. Divide the soup between 4 bowls, top with the garnish and sprinkle with the snipped chives.