Ultimate comfort food: salt & vinegar potato soup (with the recipe, of course)
A steaming cup of soup can really make you feel better. A piping-hot cure-all, as I like to call it. But what if I told you that you could combine this comfort food with another top-tier comfort food: chips? That’s such incredibly comforting food that no depressed crying fit can withstand it. Meet the most delicious soup of your life: salt & vinegar potato soup.
Does it taste like a liquid bag of salt & vinegar chips? Yes, that’s one way to describe it. I don’t know what your favorite chips are, but salt & vinegar is at the top of my list (with Hamka’s in a well-deserved second place). I simply think that combination of salt and vinegar is heavenly. So you’ll understand that I froze this soup in liter containers. That way, I always have a bowl of comfort food on hand.
How to make salt & vinegar potato soup
This soup gets even better thanks to the crunchy potato pieces you put on top. That’s right: chips. You still get real chips with it.
1. Dice 1 large yellow onion and 4 celery stalks. Crush and peel 3 garlic cloves. Combine everything in a medium-sized bowl.
2. Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion-celery-garlic mixture, the salt and the black pepper. Cook for about 8 minutes, until the mixture is soft.
3. Meanwhile, peel your potatoes. Set the peels aside. Cut the potatoes into small cubes. Rinse the beans under cold water.
4. Add the potatoes, white beans, 4 cups of water or unsalted vegetable stock, the coconut milk, the remaining amount of salt (2 teaspoons), the chili flakes and the remaining amount of black pepper (1/2 teaspoon) to the pot. Increase the heat and bring to a boil. Cook for about 35 minutes, until the potatoes are very soft. Stir occasionally.
5. Meanwhile, heat the remaining olive oil in a pan. While the oil heats up, roughly chop the reserved potato peels into almond-sized pieces. Line a plate with paper towels.
6. Add half of the potato peels to the oil and fry, swirling the pan occasionally, until crisp and puffed. This takes about 8 to 15 minutes. Use a slotted spoon to transfer the potato peels to the plate lined with paper towels. Season with a little salt. Repeat with the remaining potato peels.
7. When the soup is ready, turn off the heat. Add the distilled white vinegar and stir. Use an immersion blender to blend the soup directly in the pot to your desired consistency. Decide for yourself whether you want it completely smooth or a little chunkier.
8. Taste and season with more salt and vinegar if necessary. Serve with the crispy potato peels and, optionally, freshly chopped dill.
Also read:
- This is the secret ingredient for the most delicious onion soup
- This is the secret ingredient for the most delicious tomato soup
- 25x our quick, easy and foolproof recipes for weeknights
Recipe and photos: The Kitchn, The Kitchn on Instagram
