I don’t cook with white potatoes. At least I didn’t. Nutrient dense carbs are generally more appealing than starchy white tubers.
When I had to start practicing my knife cuts, I picked up a 20 pound bag of russets at Costco for $4.50. Why spend tons of money on something that is going to end up in the trash can?
Once the potatoes were sitting in my kitchen, I had a change of heart. Frugality runs in my blood – I coudn’t just throw them out. I went searching for a soup recipe that would satisfy my need for eating healthier.
A Not-So-Heavy Cream Soup
After endless browsing I found the perfect starting point in my own library. Moosewood Restaurant, one of my favorite sources of inspiration, had exactly what I was looking for. Instead of heavy cream and whole milk, neufchatel cheese gives this soup a velvety smooth texture. Laced with my favorite green and flavored with herbs, I couldn’t wait to try this white potato soup.
My years of refusing to touch white potatoes might be coming to an end. They probably won’t make a daily appearance in my diet but as a once in a while food, I think they’re ok. After all, they’re considered one of the world’s healthiest foods and contain vitamins C and B6.
Leave the skin on for a more rustic soup or peel them for a more refined look. Using white pepper adds flavor without adding black specks to the soup.
Regardless of what you think about white potatoes, I think you’ll love this soup or at least find some culinary inspiration.
What are your thoughts on white potatoes?