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Yukon Gold Potato Soup
A hearty blend of Yukon gold potatoes, celery, carrots, yellow onion, garlic, thyme
and heavy cream; this soup recipe is from Executive Chef Steve Pickell, of the award-
Ingredients:
1 tsp. dried thyme
1/4 cup olive oil
1/2 cup celery, diced
1/2 cup carrots, diced
2/3 cup yellow onion, diced
3-
1 clove garlic, minced
1-
1 cup heavy cream
Process:
Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until
vegetables are soft, 4-
Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or until potatoes are fully cooked.
Add heavy cream, puree until very smooth and season with salt and pepper.
Serves 6-
Chef Steve Pickell is the Executive Chef of the Four-
