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Two Potato Soup
A creamy, hearty soup made with a blend of russet and fingerling potatoes. The combination of two potato varieties creates a rich, satisfying texture that forms the perfect base for melted Asiago cheese. It delivers deep comfort on a cold winter day, bringing together sharp garlic, fresh scallions, and plenty of cracked black pepper. Serve it hot when you need a quick, warming meal.
Ingredients
- 8 medium russet potatoes, peeled and chopped
- 4 medium fingerling potatoes, peeled and chopped
- 3 scallions, finely sliced
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1½ tablespoons freshly cracked black pepper
- 4 cups light cream
- 1½ cups freshly grated Asiago cheese
Instructions
- 1Place the chopped russet and fingerling potatoes in a large, heavy-bottomed saucepan and boil them until tender. Drain the potatoes, saving one cup of the cooking liquid. Pour the reserved water back into the pan with the potatoes and mash everything together until smooth.
- 2Stir the sliced scallions, minced garlic, salt, black pepper, and light cream into the mashed potatoes. Cook the mixture on low heat for 20 minutes.
- 3Turn off the heat and sprinkle the freshly grated Asiago cheese over the soup. Let the cheese melt naturally into the hot liquid, then stir thoroughly to combine.
- 4Portion the finished soup into individual bowls and top each serving with an extra pinch of cracked black pepper.