Creamy Potato Soup with Crouton Gremolata
Author note: Another delicious topper to this creamy soup is basil arugula pesto (click here for recipe). When cutting potatoes for this soup, I prefer to slice mine. A thick dice will lead to a longer boiling time, a thinner slice results in a shorter cook time. The crouton gremolata was inspired by breadcrumb gremolata (click here for recipe).
2 cups water
4 cups chicken stock (click here for recipe), if using store bought be sure to purchase low sodium and use less salt in the soup
2 pounds Yukon gold potatoes, peeled and sliced
2 tablespoons unsalted butter
3/4 cups shallots, rough chopped
3 garlic cloves, rough chopped
1/2 cup white wine
1/2 cup mascarpone
3/4 cup whole milk
2 teaspoons kosher salt
1/4 teaspoon red wine vinegar
- In a large pan, bring the water and chicken stock to a boil. Add 1 3/4 teaspoons of salt and the potatoes to the liquid. Cook until softened, about 15 to 20 minutes. Remove from the heat.
- Meanwhile, melt the butter in a skillet over medium heat and add the shallots and garlic. Cook for about 5 minutes.
- Add the wine to the skillet and reduce, about 2 minutes.
- Add the vegetables and 1/4 teaspoon of salt to the potatoes and puree with an immersion blender (food processor or blender would also work). Add the milk and stir well.
- Place the soup back on the stove and heat over low. Add the mascarpone and red wine vinegar. Stir until the cheese is melted and incorporated with the soup. Serve warm with crouton gremolata (see below for recipe)
- Over medium heat, melt the butter. Add the bread, stir well to coat with the butter and cook for about 6 to 8 minutes, or until the bread is toasted.
- Add the salt and 2 garlic cloves (chopped) to the bread. Heat for about 1 to 2 minutes. Set aside.
- Meanwhile, in a medium-sized bowl add the parsley, 1 garlic clove (chopped) and lemon zest.
- Add the croutons to the gremolata. Stir to combine.