Ingredients Jump to Instructions ↓

  1. 6 generous servings a large pot of cold water

  2. 4 large Idaho potatoes

  3. 2 ribs celery, coarsely chopped

  4. 2 carrots, coarsely chopped

  5. 1 small onion, chopped

  6. 1 medium-large onion, stuck with

  7. 2 cloves and poked through with a knife Sea salt and white pepper

  8. 1 dried (green) bay leaf

  9. 1/2 cup flour (2 ounces)

  10. 1 stick unsalted butter

Instructions Jump to Ingredients ↑

  1. Preparation : Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes. In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again. Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving. Teacher's Tip: Because this soup is so plain, you can easily embellish it by adding a pound of tiny bay scallops about 2 minutes before serving; or slice some garlicky sausage into the soup and allow to heat through - or BOTH! Wine Tip: As Potato Soup, I'd serve it with a chilled Sancerre. If you add the Scallops and/or sausage, I'd prefer a Beaujolais Villages (red).


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