The potato soup is a heartwarming recipe! The temperatures are dropping, winter is around the corner, and we all crave warm and tasty dishes. So, I prepared this delicious, simple, and super creamy potato soup, an incredibly tasty, easy, and quick first course to prepare. I’ve used Ruggiero Potatoes, perfect for frying, gnocchi, mashed potatoes, croquettes, and oven-baked dishes, which, thanks to their floury and tasty pulp, will allow you to prepare a delicious and super creamy dish. A little trick will make it even more special. Try this potato soup now; it will become one of your favorite dishes!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4.2 cups water (or vegetable broth)
- 12.35 oz Ruggiero potatoes for frying, gnocchi, mashed potatoes, croquettes, and oven-baked dishes ((already peeled))
- 10.58 oz pasta
- 2.65 oz grated parmesan
- 3 tbsp extra virgin olive oil
- 1 carrot
- 1 onion
- 1 stalk celery
- to taste salt
Steps
The potato soup is very simple and quick to prepare. First, chop the celery, carrot, and onion and place them in a pan. Pour the extra virgin olive oil and let them sauté for a couple of minutes. Then add the peeled potatoes, cut them into small pieces, season with salt, and let them flavor for a few seconds.
Pour the water (or vegetable broth) and let it cook for about fifteen minutes with the lid on and without stirring. With an immersion blender, blend a small portion of the potatoes (about a quarter) directly in the pot, so the soup will be even better and creamier.
Then add the pasta, adjust the salt if necessary, and let the potato soup cook for the cooking time indicated on the pasta package. Stir occasionally; if it becomes too dry, add a little more water or broth.
Once cooked, season the potato soup with grated parmesan and serve.
