Lemon Potato Chowder

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 tsp or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  1 dash or 0.1g

• Celery

  Raw

  2 stalk, medium or 80g

• Carrots

  Raw

  1 medium or 61g

• Garlic

  Raw

  4 cloves, minced or 12g

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Lemon zest

  1 lemon or 4g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Half and half cream

  Fluid

  ¾ cup or 182g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Melt the butter in a Dutch oven or large saucepan over medium heat.
2. Add the onion, salt, red pepper flakes, and black pepper. Cook, stirring often, until the onion is translucent and very soft, about 5 to 7 minutes.
3. Add the celery, carrot, and garlic, and cook, stirring occasionally, for 5 more minutes.
4. Stir in the potatoes and cook for 2 minutes.
5. Add the chicken broth, lemon zest, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
6. Remove the bay leaves. Puree the soup in a stand blender or with an immersion blender until it is smooth but still has some texture. Return to the pot.
7. Stir in the half-and-half and lemon juice. Reheat over low heat until warm. Taste and season with additional salt or pepper as needed.
8. Serve in bowls garnished with fresh chopped parsley.