Now this is my own recipe, inspired by Giada De Laurentis's Butternut Squash Soup. Hence, the name "Giada" Potato Soup. Giada, if you every visit this page, this one is for you.
Marino’s Marvelous “Giada” Potato Soup
3 lbs. Russet potatoes, peeled and cut into 1/2 inch pieces (do NOT discard peels!)
1 medium carrot, peeled and cut into 1/2 inch pieces (do NOT discard peels!)
1 medium onion, chopped
3 cloves garlic, minced
32 oz. chicken stock (or broth)
2 tbls. butter or oleo
2 tbls. extra virgin olive oil
1/4 cup fresh sage leaves, chopped
1 tbl. parsley flakes
Dash of Worcestershire sauce
Melt butter in stock pot with olive oil, over medium heat.
Add carrot and onion and cook, stirring occasionally, until the onion is soft and translucent.
Add garlic and cook until aromatic (approx. 30 seconds); stir in sage, parsley and Worcestershire.
Add potato and stock and bring to a boil.
Cook until potatoes are al dente.
Remove from heat and puree thoroughly with a stick blender. Serve at once.
Serving suggestions: Put a pat of butter or oleo in the bowl and sprinkle with black pepper before spooning in the soup.
If necessary, dilute with a little stock, water or milk.
What to Do With Potato and Carrot Peels