Whiskey Soup & Salad Recipe

Sweat aromatics

In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add the diced onion and sliced leek and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux and add potatoes

Sprinkle 2 tablespoons flour over the softened vegetables and stir to coat. Cook the flour 1–2 minutes to remove the raw taste, stirring constantly so it doesn't brown. Add the diced potatoes and stir to combine with the roux and vegetables.

Add stock and simmer

Slowly pour in 4 cups of stock while stirring to avoid lumps. Increase heat to bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until the potatoes are very tender, about 15–18 minutes.

Finish soup and add whiskey

Once potatoes are tender, use an immersion blender to purée until mostly smooth with a little texture (or transfer in batches to a blender and return to pot). Stir in 1 cup heavy cream, 1/4 cup whiskey, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon chopped thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Warm gently for 3–4 minutes—do not boil after adding the whiskey and cream to preserve flavor and alcohol balance.

Serve

Ladle soup into bowls and garnish with 1/2 cup shredded cheddar or gruyere and sprinkle chopped chives or parsley. Serve warm with potato chips on the side for dipping.

Prepare dressing: in a small bowl or jar combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Assemble salad: In a large bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion. Add croutons if using. Drizzle dressing over salad just before serving and toss gently to coat.

Slice potatoes

Use a mandoline or a very sharp knife to slice potatoes paper-thin (about 1/16 inch). As you slice, place them in a bowl of cold water to remove excess starch.

Dry slices

Drain the potato slices and spread them on clean kitchen towels or paper towels. Pat them thoroughly dry—this prevents splattering and ensures crisp chips.

Heat oil

In a heavy skillet or deep pot, add about 2–3 cups neutral oil and heat to 350°F (175°C). If you don't have a thermometer, test with one potato slice: it should sizzle immediately but not brown in less than 20 seconds.

Fry chips

Working in batches to avoid overcrowding, fry potato slices until golden and crisp, about 2–3 minutes per batch. Stir gently with a slotted spoon or spider so slices don't stick. Remove to a paper towel–lined tray to drain; season immediately with fine sea salt and a light dusting of smoked paprika if using.

Serve

Let chips cool slightly so they crisp fully. Serve in a bowl alongside the whiskey soup for dipping.