Cold Potato Soup


  • ½ C olive oil
  • 1 qt new potatoes (substitute Yukon Golds later in the season)
  • 1 onion, sliced into thin petals
  • ½ C white wine (I use Fishtown White from Good Harbor, so that I can enjoy a glass while cooking)
  • 4 cloves uncured garlic, peeled and smashed
  • thyme
  • 3 qt water (or enough to cover the potatoes by 2”)
  • ½ C cream
  1. Clean the potatoes but I don’t generally bother peeling because the soup will be strained in the end. Cut them as much as you’d like. The smaller the cut, the quicker the soup will cook. I cut the new potatoes into ¼’s
  2. Heat the olive oil until just shy of smoking
  3. Add the thyme (as whole sprigs) and remove from heat, tossing the herbs until it is fried and crispy. With a tongs, remove the whole sprigs and add the onion with a good, hearty pinch of salt
  4. Return the pot to medium low heat and sweat until translucent
  5. Add the wine and potatoes and toss. Allow the wine to fully evaporate before adding the water
  6. Bring the pot to a boil and cook until the potatoes break easily when pushed with the back of a spoon
  7. Blend the soup in a blender, just until the potatoes are smooth (the longer you blend and agitate the potatoes the more likely it will have a gluey texture, so a light hand is advised)
  8. Pass the blended soup through a fine mesh sieve
  9. Add the cream and taste adding salt and pepper as desired. Remember that because the soup is going to be served cold it will take more salt to taste good as cold dulls flavor. You can always add more salt on the day of serving too but the longer it has the salt the better.
  10. Garnish with Beet Oil