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     KQ Roasted Potato Soup

 



Above: KQ Roasted Potato Soup is made from potatoes prepared using the KQ Roasted Potato recipe.

 

Ingredients
4 cups roasted potatoes*
4 cups vegetable broth
1 cup white wine (optional; alternative: water)
1/2 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 to 1 teaspoon black pepper

*Follow the recipe for KQ Roasted Potatoes,
CLICK HERE.

Utensils and Supplies
medium size stock pot
measuring cups
plastic spatula
immersion blender






Above: KQ Roasted Potatoes after coming out of the oven.  While KQ Roasted Potatoes are delicious just like this,
these spuds also make excellent soup.


Above: Warm the vegetable broth over medium heat in a metal stock pot just until is starts giving off steam, (NOT to boiling).



Above: Add the roasted potatoes.  If the potatoes you use are still warm from roasting, proceed.  If not, allow the potatoes
to be warmed through, this will make for a better texture.


Above: Turn the stove off.  With an immersion blender, thoroughly blend the potatoes into the broth.  Use caution
NOT to lift the blender out of the soup while the blade rotates.



Above: Blend until you have the consistency of loose mashed potatoes.



Above: Stir in 1 cup of white wine and heat the mixture over a low temperature to cook out the alcohol content.
If you prefer not to use alcohol simply add 1 cup of water.



Above: Add 1/2 cup milk and 1/2 cup heavy cream.  Silken tofu is an alternative if you don't want to use a dairy product.


Stir in the milk and cream and cook over low heat until soup is thoroughly warmed.  Add salt and pepper and stir well.


A
bove: This dinner serving is topped with a sprinkling of bacon bits.  Chopped scallions would be an alternative garnish.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ ROASTED POTATO SOUP

Ingredients
4 cups roasted potatoes*
4 cups vegetable broth
1 cup white wine (optional; alternative: water)
1/2 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 to 1 teaspoon black pepper

*Follow the recipe for KQ Roasted Potatoes,
CLICK HERE.

Utensils and Supplies
medium size stock pot
measuring cups
plastic spatula
immersion blender





Warm the vegetable broth over medium heat in a metal stock pot just until is starts giving off steam, (NOT to boiling).
Add the roasted potatoes.  If the potatoes you use are still warm from roasting, proceed.  If not, allow the potatoes
to be warmed through, this will make for a better texture.  Turn the stove off.  With an immersion blender, thoroughly
blend the potatoes into the broth.  Use caution NOT to lift the blender out of the soup while the blade rotates.  Blend
until you have the consistency of loose mashed potatoes.  Stir in 1 cup of white wine and heat the mixture over a low
temperature to cook out the alcohol content.  If you prefer not to use alcohol simply add 1 cup of water.  Add 1/2 cup
milk and 1/2 cup heavy cream.  Silken tofu is an alternative if you don't want to use a dairy product.  Stir in the milk
and cream and cook over low heat until soup is thoroughly warmed.  Add salt and pepper and stir well.  Granish with
bacon bits or chopped scallions if desired.  Serve.  Store refrigerated in an airtight container.  Reheats well in the
microwave oven.


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