Today was a snow day!
We had fun playing outside!
So did Luke and Lilah!
Then we warmed up with some homemade potato soup!
Red Skin Potato Soup with Crispy Onions
- 1 medium yellow onion
- 2 cloves garlic
- 4 tablespoons olive oil
- 1/4 cup flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 4 cups chicken stock
- 6 small unpeeled redskin potatoes, diced
- 1 cup half and half
- 1/4 cup fresh grated parmesan cheese
Dice 2/3 of the onion. Chop the remaining 1/3 of the onion into thin strips and set them aside. Mince the garlic. To a large pot over low heat, add 2 tablespoons of the oil, the diced onion and the garlic. Cook until the onion is translucent. Add the flour and whisk in the stock. Add the diced potatoes, basil and pepper. Bring the pot to a boil and then reduce the heat to low. Add the half and half. Continue to simmer until the potatoes are cooked completely.
While the soup is simmering, place the remaining 2 tablespoons of oil into a small skillet. Fry the onion strips until they’re brown. The caramelized onions will give the soup a sweet taste and a nice texture.
Before serving the soup, add the parmesan cheese and garnish with the crispy onions.
Note: I added salt to my chicken stock when I made it. If your broth is not salted, add salt to taste.