This potato soup gets its character from contrast: a soft potato base with carrot and celery that stay noticeably crisp. Milk, broth, and Parmigiano round it out, and the soup is kept no thicker than cream.
Ingredients
Equipment
Method
- Peel, rinse, and cut up the potatoes. Put them in a soup pot with just enough cold water to cover, bring to a boil over medium-high heat, and cook until tender. Mill the potatoes with their liquid back into the pot and set aside.
- In a skillet over medium heat, cook the onion in the butter and oil until it turns pale gold. Add the chopped carrot and celery and cook about 2 minutes, stirring to coat them, keeping the vegetables crisp.
- Tip the skillet contents into the potato pot. Add the Parmesan, milk, and broth, then simmer over medium heat for several minutes until the cooking fat on the surface disperses through the soup. Do not let it become thicker than cream; if it does, thin it with equal parts broth and milk. Taste and adjust salt, turn off heat, stir in parsley, and serve with extra grated cheese and crostini.