Blue-Potato Soup

One more potato soup recipe. For now. Used blue/purple potatoes from my garden.

Recipe taken from the New York Times. Link here.

Blue-Potato Soup

Ingredients

3 tablespoons unsalted butter

1 medium onion, coarsely chopped

1-1/2 pounds blue potatoes, peeled and quartered

6 cups good chicken or vegetable stock

1 bay leaf

1 cup milk or light cream

1/2 teaspoon ground nutmeg

1/2 teaspoon freshly ground pepper

salt to taste

Preparation

1. Melt the butter in a 3-quart saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.

2. In batches, carefully puree the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.

Yield: About 9 cups.

Note: To serve cold, chill the soup for at least 2 hours before adding the milk or cream.