Max Kelly
Hands-On Time
15 Mins
Total Time
45 Mins
4 servings

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.

How to Make It

Step 1

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.

Step 2

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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