Cognac-Laced Potato Cream Soup
Submitted By: The Hungry Mouse
Cook time: 45 minutes
1 Tbls. butter
2 cups potato, peeled and diced
1 medium onion, peeled and diced
1/2 cup dry white wine
2 cups chicken stock
1 fresh bay leaf
1 Tbls. garlic powder
freshly cracked black pepper
1 cup heavy cream
1/4 tsp. nutmeg
a few drops of cognac
fresh parsley, minced
Peel your potatoes and dice them up into small chunks (aim for the size of a sugar cube, so they cook quickly).
Melt the butter in a medium-sized pot over medium heat. Toss in the diced potato and onion. Stir to combine and coat with butter. Raise the heat to medium-high. Cook for a few minutes, stirring occasionally, until the veggies start to brown. Your goal is a thick-ish layer of browned goodness on the bottom of your pot. This will happen quickly, so don’t walk away from the stove.
Pour in the white wine. (Be careful, there’ll be a poof of steam.) Leave the heat on medium-high. Scrape at the bottom of the pot with a wooden spoon to loosen all those brown bits. The wine should start to simmer and thicken considerably from the starch in the potato.
Pour in the chicken stock. Toss in the bay leaf. Add the garlic powder and whisk it to mix well. (This is a fair amount of garlic powder, and the soup will smell *very* garlicky until you add the cream.)
Raise the heat to high and bring the soup up to a boil. Once it starts to bubble, drop the heat to low and cover the pot tightly. Simmer covered for 10 minutes, or until your veggies are cooked through.
Remove the bay leaf from the pot and toss it. Puree the soup with an immersion blender until smooth.
Add the cream and nutmeg and whisk well to incorporate. Turn the heat on to medium-high and bring the soup up to a simmer. Simmer like this, uncovered, for 5 minutes, whisking occasionally.
To serve, drizzle a little cognac in the bottom of each bowl, then ladle the soup on top of it. Garnish with minced parsley. Enjoy!