Okay, I was inspired a few weeks ago when my fabulous Sister-In-Law served these fantastic little roasted potato gems called Klondike potatoes at her dinner party. Where have I been? Overseas, that’s where! Never heard of these things and they were so small and so scrumptious that I bought them this week to prepare in some different way than roasting!
I explore a lot in my kitchen and usually end up being the only one that tries my dishes to keep fatality percentages low. So, I thought the easiest thing to work on was soup especially since we are all in Winter!
I chopped, I sautéed, I blended and puréed and I must say it was amazing! A little purple-violet which may turn a few people off. But if you can get past the colour – it’s delicious!
Very hearty and great for Sunday brunch! Here’s my recipe below:
Equipment: Hand blender and soup pot. Makes approximately 6-8 bowls.
24oz. (half of each bag) Mixed Purple and Red Idaho Klondike Petite Potatoes, washed and chopped into equal sized small cubes
1 Yellow Onion, roughly sliced
5 Cloves of garlic, roughly chopped
2 Cubes of Chicken Stock
8oz. Whipped Cream Cheese (optional)
1 – 1.5 Ltrs. of Hot Water
Kosher Salt (optional)
Fresh Ground Pepper (optional)
Garnishes: 1 Tsp. cream cheese per bowl, chopped bacon, chopped scallions, shredded Monterey or Mild Cheddar Cheese
Directions: In to soup pot, toss in garlic and onions to sautee until soft. Add chopped potatoes and continue to cook for additional 5-8 minutes. Dissolve chicken stock cubes into hot water and add to soup pot. Allow to cook on medium heat additional 30 minutes. Take off heat, add whipped creamed cheese, and puree with hand blender until smooth. Add salt and pepper to taste. For additional zing and pop, add Tobasco.
Add garnishes, serve and enjoy!