The inspiration for this recipe stems from a recent visit to San Diego that included a potato luncheon at Searsucker by chef Brian Malarkey, a "Top Chef" finalist. I opted to use Yukon gold potatoes in this soup because they lend a buttery taste. Even those who pass on dairy can rejoice as the recipe relies on coconut milk instead of cream.
Creamy Potato Soup Recipe for All
1 tablespoon olive oil
4 cups crimini or white mushrooms (about 1- to 8-ounce container), sliced
1 pinch salt and pepper
1 tablespoon butter (or dairy-free margarine)
1 celery stalk, sliced thinly
½ small onion or white part of leek, sliced thinly
10 medium Yukon gold potatoes (about 1½ pounds)
3½ cups reduced-sodium or organic chicken broth
1 bay leaf
3 parsley stems
7 ounces light coconut milk
2 teaspoons sherry vinegar
½ teaspoon salt
3 turns freshly ground white pepper
3 medium sliced green onions, using dark green tops only
Preheat soup pot over medium-high and add oil. Add mushrooms and cook for 2-3 minutes until water releases. Stir, lower heat to medium and brown for 3-4 minutes more. Sprinkle in a pinch of salt and pepper and pour onto a plate for later use.
Place pot over medium heat to melt butter, stir in celery and onion. Cook gently for 14 minutes, stirring occasionally, and gradually lower heat as the vegetables shrink. Meanwhile, peel and cube each potato into eight pieces and submerge immediately into a large bowl filled with water to prevent browning. When vegetables in pot are limp, drain potatoes and add to pan. Pour in enough broth to cover the vegetables. Add bay leaf and parsley stems and simmer 30 minutes or until you can smash a potato on the side of the pan with the back of a spoon. Add coconut milk and simmer an additional 5 minutes to reheat. Swirl in vinegar, salt and pepper.
Remove soup from heat and discard bay leaf and parsley stems. Scoop half of the soup into a blender, cover and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from pot if the mixture is too thick. Pour soup from blender into another container and puree remaining soup.
Mound warm mushrooms in the center of each serving bowl and pour soup around them. Garnish with green onions. Leftover soup may be stored in the refrigerator for up to five days and may be reheated in the microwave or on the stove top.