This is exactly the kind of food that short winter days call for. Even though it’s vegetarian, it’s not short on flavor. Including the Parmesan rind in the stock as it cooks infuses the entire soup with a delicious cheesy flavor, and you’ll top it all off with more cheese and sour cream. Make sure to buy russet potatoes, which have a high starch content—that’s what’ll give the soup body and a creamy texture. If you want this to be super smooth, use your immersion blender to purée it after discarding the Parmesan and thyme.
2 tablespoons olive oil
1 pound russet potatoes (about 2 medium), peeled and chopped
1 large leek, white and light green parts only, chopped (about 2 cups)
2 celery stalks, chopped, leaves reserved for garnish
1 clove garlic, finely chopped
4 cups unsalted vegetable stock
1 3-in. Parmesan cheese rind, plus shaved Parmesan for serving
2 thyme sprigs, plus leaves for garnish
1½ teaspoons kosher salt
1 teaspoon black pepper
Fresh chives, chopped, for garnish (optional)
Sour cream, for garnish (optional)
Fat 8g (sat 1g)
How to Make It
Heat oil in a wide, heavy pot over medium-high. Add potatoes, leek, and chopped celery; cook, stirring frequently, until leek is lightly golden, 5 to 7 minutes. Add garlic and cook 30 seconds. Add stock, Parmesan rind, thyme sprigs, salt, and pepper; bring to a simmer and cook until potatoes are very tender, 30 to 35 minutes.
Discard rind and thyme sprigs. Using a fork, mash a quarter of the potatoes against the side of the pot, then combine. Garnish with celery leaves, thyme leaves, shaved Parmesan, and, if desired, chives and sour cream.
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