This fall I drove to Portland and had a really nice bowl of chipotle potato soup there. It was warm, thick and creamy with nice little hits of smokey heat bubbling up from it’s depths. I had to have it for my very own. Giggling maniacally and rubbing my hands together, I set out to conquer the base. (Use organic veggies whenever possible, they just taste better.)

All Your Base Are Belong to Us Soup

1 T butter
3 yukon gold potatoes
2 (small) turnips
1 celerac bulb
2 garlic cloves
2 sprigs fresh herbs (thyme, anise, chives, rosemary)
4 peppercorns
couple pinches kosher salt
pinch sugar

3 c chicken or vegetable broth (homemade if possible)
salt to taste
2 T cream

Cut root vegetables and garlic into thin slices. Melt butter in large saucepan. Add in vegetables, herbs, spices and barely cover with water. Bring to a boil. Once boiling reduce to low and simmer for 15 – 20 minutes. Add in the chicken broth and simmer for another 15 minutes or until veggies are very soft.

Remove herbs and peppercorns. Use a stick blender to puree the vegetables. Blend until very smooth. Add in the cream and salt to taste.

From here go in any direction you want. Garnish with croutons and cheese or wine and chives or even chipotle powder and cilantro – this base will go anywhere with you.


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