LEMON POTATO SOUP

LEMON POTATO SOUP image

Yield 6 people

Number Of Ingredients 10

2 - 3 lbs of yukon potatoes cubed
Juice of 1 lemon (approx 1/4 cup)
1/3 cup of olive oil
1 chicken bouillon cube
2 cloves of garlic minced
1 tsp dried oregano
1 tsp salt
1/2 tsp of ground pepper
6 cups of chicken broth - divided
1/2 - 1 cup of light cream - optional

Steps:

Peel and cube potatoes and then soak in water while preparing sauce. Put lemon juice, oil, garlic, bouillon, oregano, salt, pepper and 2 cups of chicken broth in a ziplock bag. Dry off potatoes and add to bag. Add enough broth to cover potatoes, mix around and marinate for at least one hour turning every 20 mins. Empty bag into a stock pot and add remaining chicken broth. Bring to a boil on high heat and continue to boil until potatoes are soft (approx 15 -20 mins). Once they break apart easily with a fork, blend with a emulsifying blender or in a traditional blender in small batches until semi-smooth consistency. Now add the 1/2 - 1 cup of light cream if desired. If the soup is too thick for your liking, you can add more chicken broth or water to get the desired consistency.