Farmers Market Fingerling Potato Soup

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Credit: Randy Zweiban, Chef/Owner, Province, Chicago
The National Culinary Review, October 2010


8 cups whole fingerling potatoes
6-8 cups canola oil
1 cup leeks, white part only
2 T. roasted garlic purée
8 cups vegetable stock
Freshly toasted ground black pepper and kosher salt, to taste
1½ cups peeled, diced carrot
1 cup peeled, diced parsnip
1 cup peeled, diced turnip
1 cup plain yogurt
¼ cup orange juice, reduced to 1 T.
1 t. toasted ground cumin
1 t. toasted ground coriander
Farmers Market Fingerling Potato Soup
1 T. chopped fresh Italian parsley
1 t. fresh thyme


1. Heat oven to 350ºF. Scrub and dry potatoes. Put in pan with oil (enough to completely cover potatoes); cover with foil. Roast until easily pierced with knife, about 30 minutes. Cool.

2. Cook leeks slowly over low heat in 4-5 T. oil until very soft.

3. In high-speed blender, combine potatoes, garlic and leeks. Add 4 cups vegetable stock; continue adding until right consistency. Season with salt and pepper.

4. Coat carrot, parsnip and turnip with oil; season with salt and pepper. Roast at 350ºF.

5. Whip yogurt in bowl with reduced orange juice, cumin, coriander, parsley and thyme. Season with salt and pepper.

6. In soup bowl, place 4 T. warm vegetables; top with 1 t. yogurt. Pour soup tableside over vegetables (6 oz. liquid).


1 gallon


Soup, The National Culinary Review

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