Potato Soup with My Famous Secret Ingredient Sherry
Tonight I made potato soup with cast iron browned smoked sausage, corn, carrots, leeks, onion, celery, garlic (8 cloves because GARLIC), green onion, russet potatoes, chicken stock, milk, cream, Gruyère and Swiss cheeses, LOTS of fresh dried herbs from my kitchen herb garden, and LOTS of sherry because that’s my famous secret ingredient in 99.75% of soups I make.
How to make Potato Soup with My Famous Secret Ingredient Sherry
Chop up 3 carrots, 1 stalk celery, 1/2 onion, and 1 leek (white/light green part only), and 2 green onions.
Finely mince 8 cloves garlic (I used a whole head- it just happened to have 8 larger cloves).
Heat 1 tbsp olive oil and 1 tbsp butter in a big pot over medium heat.
When butter melts, add the above ingredients, along with 1 tsp each of salt, pepper, rosemary, thyme, marjoram, oregano, ground mustard powder, celery seed, and 1/2 tsp of smoked paprika.
Stir well and often, otherwise the garlic can brown too quickly.
When the carrots and onions start to soften/caramelize, add about 2/3 cup dry sherry. Let that simmer down (stirring often) until it’s almost evaporated.
Add another 1/4 cup of sherry along with 2 bay leaves, 1/2 cup corn kernels, 2 1/2 lbs of peeled and diced russet potatoes, and about 6 cups chicken stock. Let come to a boil and then lower to a simmer.
While simmering, chop up a link of smoked sausage (I used a 14oz link of hickory smoked pork sausage) and brown that in a separate pan (preferably cast iron!).
When potatoes are soft, add the sausage (don’t drain it first- that’s good stuff!), along with about 1 ounce each of shredded swiss and gruyere cheese, 1/2 cup milk, 1/2 cup cream (you could do 1 cup half and half- I just used what I had), and another couple tbsps of dry sherry.
Stir well, let simmer another 5-10 minutes to incorporate the cheese and let everything settle in together, then taste it to make sure I told you the right amounts of salt/spices!
If it tastes bland, add more salt, pepper, rosemary and ground mustard powder. If it still tastes bland, well then just drink the rest of the bottle of sherry- it’ll taste much better then.
Enjoy! I hope y’all try it and love it!
Notes:
Flavorful Ingredients: This recipe incorporates a variety of aromatic vegetables, including carrots, celery, onion, leek, and garlic, to build a rich flavor base for the soup.
Secret Ingredient: The addition of dry sherry adds a unique depth of flavor to the soup and is the secret ingredient that enhances its taste.
Herbs and Spices: A blend of herbs and spices, such as rosemary, thyme, marjoram, oregano, ground mustard powder, celery seed, and smoked paprika, adds layers of complexity to the soup.
Cooking Technique: Sautéing the vegetables and herbs/spices in olive oil and butter helps to release their flavors and aromas, creating a savory foundation for the soup.
Deglazing with Sherry: Deglazing the pot with dry sherry after caramelizing the vegetables helps to lift any flavorful browned bits from the bottom of the pot, adding depth to the soup.
Main Ingredients: The addition of diced russet potatoes, smoked sausage, corn kernels, and a combination of Swiss and Gruyère cheeses contributes to the heartiness and texture of the soup.
Creamy Texture: Incorporating milk and cream (or half and half) into the soup, along with the melted cheeses, creates a creamy and indulgent texture.
Finishing Touches: Allowing the soup to simmer after adding the sausage, cheese, milk, cream, and additional sherry allows the flavors to meld together and ensures a well-balanced taste.
Adjusting Seasonings: Tasting the soup before serving and adjusting the seasoning, such as salt, pepper, rosemary, and ground mustard powder, ensures that the flavors are perfectly balanced.
Personalization: This recipe allows for flexibility in ingredient choices and quantities, making it easy to customize according to personal preferences and ingredient availability. Enjoy experimenting and making it your own!
Nutrition Information:
Calories: 350 | Fat: 20 grams | Carbohydrates: 25 grams | Protein: 15 grams | Fiber: 3 grams
Frequently Asked Questions:
Can I use a substitute for sherry in this recipe?
While sherry adds a unique flavor, you can substitute it with apple cider vinegar or white wine vinegar mixed with a pinch of sugar for a similar acidic touch.
Can I make this soup vegetarian?
Yes, you can omit the smoked sausage and use vegetable broth instead of chicken stock to make it vegetarian-friendly.
How can I make this soup gluten-free?
Ensure that the chicken stock and sausage are gluten-free, and substitute the mustard powder with ground mustard seeds to avoid gluten-containing additives.
Can I use different types of potatoes for this soup?
Yes, you can use other varieties of potatoes such as Yukon Gold or red potatoes.
Just adjust the cooking time as needed based on their texture and starch content.
How long does this soup last in the refrigerator?
This soup can be stored in the refrigerator for up to 3-4 days in an airtight container.
Can I freeze this soup for later?
Yes, you can freeze this soup in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
What herbs can I use if I don’t have fresh dried herbs?
You can use dried herbs such as rosemary, thyme, and oregano instead of fresh ones.
Just use about half the amount called for in the recipe.
Can I use different types of cheese in this soup?
Yes, you can experiment with different types of cheese according to your preference.
Cheddar, Parmesan, or even blue cheese can add interesting flavor profiles.
Is there a low-fat version of this soup?
You can use low-fat milk or evaporated milk instead of cream to reduce the fat content.
Additionally, using lean turkey sausage or omitting the sausage altogether can lower the fat content.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by sautéing the vegetables and sausage first, then transferring everything to the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.
Adjust the liquid amounts accordingly.