Cream Of Potato Soup Ii
This chef-curated Cream Of Potato Soup Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 37g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 500 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Cream Of Potato Soup Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Potato Soup Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Potato Soup Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 5 pounds peeled and cubed
- potatoes
- 1 cup heavy whipping cream
- 2 cups skim milk
- 1 pound carrots, chopped
- 1 stalk celery, chopped
- 3 onions, chopped
- 5 cloves garlic, minced
- 1 green bell pepper, chopped
- 5 cubes chicken bouillon
- 3 bay leaves
- 1 tablespoon salt
- 3 tablespoons ground black
- pepper
- 1/4 teaspoon cayenne pepper
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large stock pot boil potatoes in water until tenderStep 2: Technique & Execution
Drain all water, reserving 2 cupsStep 3: Technique & Execution
Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpyStep 4: Technique & Execution
Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepperStep 5: Technique & Execution
Let simmer for 3 to 4 hours, covered, stirring every 1/2 hourStep 6: Technique & Execution
Periodically add milk if too soup is becoming to thickChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 500 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 37g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 28g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
Cream Of Potato Soup Ii
This chef-curated Cream Of Potato Soup Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a large stock pot boil potatoes in water until tender
Technique & Execution: Drain all water, reserving 2 cups
Technique & Execution: Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy
Technique & Execution: Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper
Technique & Execution: Let simmer for 3 to 4 hours, covered, stirring every 1/2 hour
Technique & Execution: Periodically add milk if too soup is becoming to thick
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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