Farmers Market Fingerling Potato Soup
1 T. chopped fresh Italian parsley
1 t. fresh thyme
starch out and to the bottom of the bowl.
He pours out the water with the starch and
adds the potatoes to the soup pot.
8 cups whole fingerling potatoes
6-8 cups canola oil
1 cup leeks, white part only
2 T. roasted garlic purée
8 cups vegetable stock
Freshly toasted ground black pepper and
kosher salt, to taste
1½ cups peeled, diced carrot
1 cup peeled, diced parsnip
1 cup peeled, diced turnip
1 cup plain yogurt
¼ cup orange juice, reduced to 1 T.
1 t. toasted ground cumin
1 t. toasted ground coriander
1) Heat oven to 350ºF. Scrub and dry
potatoes. Put in pan with oil (enough to
completely cover potatoes); cover with
foil. Roast until easily pierced with knife,
about 30 minutes. Cool. 2) Cook leeks
slowly over low heat in 4-5 T. oil until very
soft. 3) In high-speed blender, combine
potatoes, garlic and leeks. Add 4 cups
vegetable stock; continue adding until right
consistency. Season with salt and pepper.
4) Coat carrot, parsnip and turnip with
oil; season with salt and pepper. Roast at
350ºF. 5) Whip yogurt in bowl with reduced
orange juice, cumin, coriander, parsley and
thyme. Season with salt and pepper. 6) In
soup bowl, place 4 T. warm vegetables; top
with 1 t. yogurt. Pour soup tableside over
vegetables ( 6 oz. liquid).
For a completely white potato soup,
Koberstein adds a little lemon juice to
keep the potatoes from oxidizing. But
for one of his favorites—potato/sausage
soup—he wants a little caramelized color.
He boils russet potatoes in chicken stock
or water until soft, blends them in the
blender until smooth, then puts the mixture
through a chinois “for that lovely, smooth,
silky texture without pieces.” Then he pan-fries a spicy sausage such as andouille
until it turns a little brown, dices it and
folds it into the soup, seasons with salt and
pepper and finishes with chopped cilantro.
For added color and intrigue, he adds a
little of the browned oil from the sausage
back into the soup mixture.
Susan Goss, chef/co-owner of Chicago’s
West Town Tavern, insists that russets are
the best for potato soup. She boils them
in water with salt and such aromatics
as thyme and bay leaves, then drains
and mixes with a hand blender, never a
food processor, “lest they turn into glue.”
Then she may add cream or vegetable or
chicken stock. For chunkiness, she will add
cooked waxy potato pieces, which hold
their shape better. These could be red fin,
Yukon gold or rose potatoes. If the waxy
potatoes are small enough, she doesn’t
even peel them, preferring the rustic
texture of the peels.
Latin soul. “I’m always looking for different
styles and varieties—everything from
Russian bananas to rose fins,” he says.
“German butterballs are nice, as are red
thumbs and Yukon golds.” He also likes to
work with blue/purple potatoes.
Nearly any potato variety is fair game for
potato soup in Randy Zweiban’s mind. He
is chef/owner of Province in Chicago, with
a focus on Modern American cuisine with
This Cajun Shrimp Potato Chowder
combines cubed red potatoes, red bell
peppers, shrimp and spinach. It gets much
of its flavoring from onions, garlic powder,
dry mustard and paprika.
But one thing he is settled on. Rather
than boil the potatoes first, he confits
them in oil with the skin on and peels
them later. “Roasting or confiting them is
a much better way to start than boiling or
simmering. You keep a lot more starch,
richness and more of that real potato
flavor,” he says. Additionally, it gives them
a creamy texture and allows them to all
cook through evenly and consistently.
Zweiban purées the potatoes with other
ingredients, which could be vegetable
stock and roasted garlic. In the fall, he
usually adds a variety of tubers, such as
carrots or parsnips from local farms.