Golden Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Golden Potato Soup 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 Golden Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 cups peeled and cubed
• potatoes
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 cube chicken bouillon
• 1 cup water
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 teaspoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded American
• cheese
• 1 cup chopped ham

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.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes

Step 2: Technique & Execution

Season with salt and pepper and simmer until vegetables become tender

Step 3: Technique & Execution

In a separate bowl mix flour and milk

Step 4: Technique & Execution

Once it is well blended, add to soup mixture and cook until soup becomes thick

Step 5: Technique & Execution

Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.