Let There Be Soup

If you’re looking for a hearty wintertime soup this is a winner.  

 

This recipe brings just enough heat from the smoked Spanish paprika and chili powder tempered by heavy cream at the finish. I exercised restraint at a single cup of dairy; I added more to leftovers the next day.  The truth of the matter is next time I'll add the entire pint of cream with the first round.  Seeing as about half of the soup is pureed with an immersion stick blender that cream simply disappears into the rich goodness of it all.

 

Top with shredded sharp cheddar, bacon bits from the front-end prep and diced scallion tops. Toasted, salad croutons work too.

 

Recipe from the NYT Cooking section. Link is below and there's no paywall because if you’re reading this you’re a friend who appreciates homemade soup. 

 

Serve with crusty sourdough bread or sliced baguette for sopping-up and dipping.  Go ahead.  Do it!

 

Pretty good chow if you can get it…..

 

Recipe link here:  Potato Soup by Naz Deravian 

 

Between you and me I wouldn't mess with this recipe by much; if at all.  If you want to amp this-up with some added protein I'd consider something neutral like shrimp or chicken.  If you're inclined to incorporate smoked sausage like a kielbasa, andouille, or something similar you may want to ditch the smoked paprika and chili powder.  

 

For what it's worth I am told that Aldi carries Alabama Conecuh smoked sausage on a seasonal basis.  Hubba Hubba!  I'll have to check next time I'm in Green Bay.