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 3 years 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
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