Potato soup is a wonderful comfort food. It is rich, loaded with carbs, but still delicate enough to please even the most discerning of palates. This recipe is no different taking those classic flavors and adding a sharp hit of lemon to give it that extra punch you are looking for. You can work on texture with the soup, either pureed to a fine veloutte or leave it course for a bit of texture in your soup.
- Take care when cooking onions and celery; cook onions in butter till it melts
- Leave texture when pureeing the soup and cube up your potatoes
- Leftovers may be stored for three days in the refrigerator after which case you should probably throw them away
“My potato soup is every bit as comforting as the recipe I remember, but the hint of zest and a generous squeeze of lemon enliven the dish, making for a happy, almost playful soup that pops.”
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