Potato Soup V

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

• 1 cup diced celery
• 1 cup diced onion
• 4 cups peeled and cubed
• potatoes
• 3 cubes chicken bouillon
• 1/4 teaspoon ground black
• pepper
• 1/2 teaspoon celery salt
• 1 tablespoon chopped fresh
• parsley
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 cup half-and-half

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 combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley

Step 2: Technique & Execution

Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender

Step 3: Technique & Execution

Remove from the heat and set aside

Step 4: Technique & Execution

In a small skillet melt butter

Step 5: Technique & Execution

Once melted add flour and mix until a paste like consistency is formed

Step 6: Technique & Execution

Add milk all at once and stir over low heat until it thickens