Red Potato Soup

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

• 8 red potatoes, cubed
• 1 onion, chopped
• 1 (49.5 fluid ounce) can chicken
• broth
• 1/2 cup margarine
• 2 tablespoons celery seed
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 1/2 teaspoons seasoning salt
• 8 cups milk

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 saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt

Step 2: Technique & Execution

Bring to a boil, then reduce heat to medium low

Step 3: Technique & Execution

Simmer for about 15 minutes, or until potatoes are tender

Step 4: Technique & Execution

Add the milk, heat through and serve.