Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Immersion blender OR regular blender (with caution!)
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
We begin by building a flavorful foundation, the sofrito. In your large Dutch oven, melt the butter over medium heat. Once it’s foamy, add the diced onion, carrots, and celery. Sprinkle with a pinch of salt to help them sweat. Cook, stirring occasionally, for about 8-10 minutes until the vegetables are soft and the onions are translucent. You’ll smell their sweetness filling the air. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it! This aromatic base is what gives the soup incredible depth, so don’t rush this step.
Next, we create the roux, the magical thickener. Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 2 minutes. You’re cooking the raw flour taste out, and the mixture will become a thick paste that coats the veggies. It might look a bit dry and clumpy, but that’s okay. Now, slowly pour in the chicken broth while whisking constantly. This is crucial to prevent lumps! Whisk until the roux is completely dissolved into the broth, creating a smooth, slightly thickened liquid almost instantly.
Now, it’s time for the star of the show. Add the diced potatoes, dried thyme, bay leaf, salt, and pepper to the pot. Stir everything together. Bring the soup to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot with a lid slightly ajar and let it cook for 15-20 minutes. You’ll know it’s ready when the potatoes are fork-tender and starting to break down at the edges. The soup will have thickened naturally from the potato starch. Remove and discard the bay leaf (and fresh thyme sprigs if you used them).(See the next page below to continue…)