Pecorino Potato Soup
Pecorino Potato Soup with rich, savory flavors, and a smooth, cheesy finish. A comforting dish for any time of the year.
Servings: 6 people
Equipment
- Large Pot
- Immersion blender or countertop blender
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 tbsp butter
- 1 medium sweet onion finely chopped
- 2-3 celery stalks finely chopped
- 2 tsp garlic minced
- 4 potatoes peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or coconut milk for dairy-free
- 1/3 cup Pecorino cheese finely grated
- Salt and pepper to taste
- Garnish: Crumbled bacon, chopped green onion, and additional Pecorino cheese, grated
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the sweet onion, celery, and garlic. Sauté until soft and fragrant, about 5-7 minutes. Be careful not to brown them too much to keep the flavors delicate.
- Add Potatoes and Stock: Stir in the diced potatoes, then pour in the chicken or vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
- Blend the Soup: Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth. If you prefer a chunkier texture, leave some potato pieces intact.
- Add Cream and Pecorino: Stir in the heavy cream and grated Pecorino cheese, allowing the cheese to melt into the soup. Taste, then season with salt and pepper as needed. Warm through gently, but do not boil.
- Serve with Garnishes: Ladle the soup into bowls and top with crumbled bacon, chopped green onion, and a sprinkle of additional grated Pecorino cheese for a flavorful finish.