Potato Soup

By the RecipeCafe Archives

Ingredients

• 3 medium potatoes, peeled and cut into chunks
• 1 quart (4 cups / 960 ml) whole milk
• 2 slices yellow onion
• 4 tablespoons (60 g) unsalted butter, divided
• 2 tablespoons (16 g) all-purpose flour
• 1 ¼ teaspoons (7.5 g) kosher salt
• 1 ¼ teaspoon celery salt
• 1 ⅛ teaspoon black pepper
• 1 Few grains cayenne pepper (approximately ⅛ teaspoon)
• 1 teaspoon fresh parsley, finely chopped

Instructions

1. 1. Place the peeled, chunked potatoes in a medium saucepan and cover with cold water seasoned generously with salt. Bring to a boil over medium-high heat, then reduce to a steady boil and cook for 15–20 minutes, until the potatoes are completely tender and a fork slides through without resistance.
2. 2. Drain the potatoes and press them through a fine-mesh strainer or food mill into a large heavy saucepan. The result should be a smooth, lump-free purée.
3. 3. Scald the milk (technique: scalding — heating milk just until small bubbles form around the edge of the pan and steam rises, approximately 180°F / 82°C, without boiling) in a separate saucepan with the onion slices over medium heat, 5–7 minutes. Remove and discard the onion slices.
4. 4. Add the hot scalded milk slowly to the potato purée, stirring constantly to incorporate and prevent lumping.
5. 5. In a small skillet or saucepan, melt 2 tablespoons (30 g) of the butter over medium heat. Add the flour, salt, celery salt, black pepper, and cayenne. Stir constantly for 1–2 minutes until the mixture is smooth and smells faintly nutty but has not browned (technique: roux — a cooked paste of fat and flour used to thicken the soup).
6. 6. Stir the roux into the hot potato-milk mixture, which should be at or near a boil. Cook, stirring, for exactly 1 minute after the soup returns to a full boil, until the soup thickens slightly and no raw-flour taste remains.
7. 7. Strain the finished soup through a fine-mesh strainer into a warmed serving pot or tureen, pressing gently to pass all solids through. The soup should be velvety, pale ivory, and coat a spoon lightly.
8. 8. Stir in the remaining 2 tablespoons (30 g) of butter until melted and glossy. Taste and adjust seasoning. Ladle into bowls and sprinkle each portion with chopped parsley. Serve immediately.