FOOD

W

ith the fluctuating weath-
er and the turning of the 
year, we once again find 
ourselves huddling in the kitchen for 
warmth, taking advan-
tage of a hot stove to 
keep our bodies and our 
houses braced against 
the encroaching chill of 
winter.
Soups, filling and 
hearty, are always my 
go-to during this season. 
Served with crusty bread, they’re 
a good dish on their own, and 
they always are able to slide 
into another meal as an extra 
course, providing more 
warmth and nutrition for 
your diners.
Potato soups are a person-
al favorite, as I am a lover of 
potatoes in all forms; here, I’m 

looking to capture the onion-garlic-po-
tato deliciousness of a latke, while also 
making it somewhere on the continu-
um toward Potato-Leek soup.

LATKE SOUP
Yield – approximately 1 gallon of 
soup, or 6-12 servings, depending 
on size

Ingredients
1 quart Idaho/russet/baker potatoes, 
peeled and small diced (hold in cold water 
to prevent browning)
1 cup yellow onion, finely diced
2 Tbsp. garlic, minced
4 Tbsp. butter
Oil as needed
2 quarts vegetable stock (minimally green, 
see note)
2 cups heavy cream
Kosher salt
Ground white pepper
Chives for garnish

Latke 
Soup

Chef Aaron 
Egan

FROM THE HOME KITCHEN 
OF CHEF AARON 

54 | FEBRUARY 24 • 2022 

