It’s difficult to believe that this smooth and creamy potato soup is dairy-free. The herb oil adds richness and depth of flavor to earthy potatoes. Migas are a sautéed breadcrumb condiment that is popular in Spain. Here, convenient panko mimic the garnish adding a bit of flavor and texture to the soup.
5 cups low-salt chicken broth
2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces
6 large garlic cloves, peeled
6 sage leaves
1 1/2 teaspoons chopped fresh rosemary, divided
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh sage
1/4 cup panko (Japanese breadcrumbs)
Prep Time: 5min | Cook Time: 25min
Combine broth, potatoes, garlic, sage leaves and 1/2 teaspoon rosemary in heavy large saucepan and bring to boil.
Cover partially and simmer until potatoes and garlic are tender, about 15 minutes.
Using hand-held immersion blender or standard blender, puree soup until smooth.
Season to taste with salt and pepper. (Soup can be made 2 days ahead. Cool slightly, then cover and refrigerate).
Meanwhile, mix oil, parsley, chopped sage and remaining 1 teaspoon chopped rosemary in small bowl. Season herb oil to taste with salt and pepper.
Heat 1 1/2 teaspoons herb oil in heavy small skillet over medium heat. Add panko and stir until golden, about 2 minutes. Cool.
Ladle soup into 6 bowls. Drizzle each with 1 teaspoon herb oil, then sprinkle with breadcrumbs and serve.
Da id 1 week ago
Makes me salivate! Very similar to my last Potato soup. Suggestion is to chiffonade the Sage, matching the visual of the...Read Full Review
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.