From the Home Kitchen of Chef Aaron: Latke Soup

FOOD

FROM THE HOME KITCHEN OF CHEF AARON

Latke Soup

With the fluctuating weather and the turning of the year, we once again find ourselves huddling in the kitchen for warmth, taking advantage of a hot stove to keep our bodies and our houses braced against the encroaching chill of winter. Soups, filling and hearty, are always my go-to during this season.

Served with crusty bread, they’re a good dish on their own, and they always are able to slide into another meal as an extra course, providing more warmth and nutrition for your diners. Potato soups are a personal favorite, as I am a lover of potatoes in all forms; here, I’m looking to capture the onion-garlic-potato deliciousness of a latke, while also making it somewhere on the continuum toward Potato-Leek soup.

Chef Aaron Egan

LATKE SOUP Yield – approximately 1 gallon of soup, or 6-12 servings, depending on size

Ingredients 1 quart Idaho/russet/baker potatoes, peeled and small diced (hold in cold water to prevent browning) 1 cup yellow onion, finely diced 2 Tbsp. garlic, minced 4 Tbsp. butter Oil as needed 2 quarts vegetable stock (minimally green, see note) 2 cups heavy cream Kosher salt Ground white pepper Chives for garnish