Ultimate Potato Soup

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

• 6 cups diced potatoes
• 3 stalks celery, diced
• 1 cup chopped onion
• 3 (14.5 ounce) cans chicken broth,
• divided
• 4 cups half-and-half cream
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 4 cubes chicken bouillon
• 1/2 teaspoon ground black
• 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.

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

Step 1: Technique & Execution

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth

Step 2: Technique & Execution

Cook until potatoes are tender, 15 minutes

Step 3: Technique & Execution

Drain and reserve liquid

Step 4: Technique & Execution

Combine reserved broth and half-and-half in pot

Step 5: Technique & Execution

In a bowl, combine melted butter and flour

Step 6: Technique & Execution

Stir into half-and-half mixture over medium heat