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 leaf

  Dried

  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. In a Dutch oven or other large heavy pot, melt the butter over medium heat until foamy.
2. Add the diced onion, salt, crushed red pepper flakes, and a pinch of black pepper. Cook, stirring often, until the onion is very soft and translucent, 5 to 7 minutes.
3. Stir in the celery, carrot, and garlic; cook until the vegetables start to soften and smell fragrant, about 5 minutes.
4. Add the cubed potatoes and cook, stirring, for 2 minutes to coat in the aromatics.
5. Pour in the chicken broth, then add the lemon zest and bay leaves. Bring to a gentle simmer, reduce the heat to maintain a simmer, and cook until the potatoes are fork-tender, about 20 minutes.
6. Fish out and discard the bay leaves. Blend the soup with an immersion blender (or carefully in batches in a stand blender) until mostly smooth with a little texture remaining, then return it to the pot if needed.
7. Stir in the half-and-half and lemon juice. Warm gently over low heat without boiling; taste and adjust with additional salt and black pepper as needed.
8. Ladle into bowls and garnish with chopped parsley.