This classic potato soup is so comforting on a cold winter's night and takes just under 30 minutes to make. You can substitute the bacon for ham or leave it out.
6 strips thin bacon, diced
6 strips thin bacon, diced
2 T unsalted butter
1 medium onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, minced
2 cloves garlic, minced
8 medium potatoes, peeled and diced
8 cups chicken stock
2 T softened, unsalted butter
3 T all-purpose flour
2 cups whole milk or evaporated milk
1 T freeze-dried or minced fresh parsley
Pinch of dried thyme
Salt and freshly ground black pepper
Cook bacon in a soup pot over medium heat until crisp.
Remove bacon with a slotted spoon to a bowl and pour out most of the bacon grease.
Over medium heat, add the butter and sauté the onion, carrots, and celery for 5 minutes.
Add the garlic and sauté another minute.
Add the potatoes and pour in the chicken stock.
Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for 15 minutes.
Add the garlic and sauté another minute.
Add the potatoes and pour in the chicken stock.
Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for 15 minutes.
Stir the softened butter into the flour and spoon into the soup.
Let simmer another couple of minutes.
Add the milk, parsley, and thyme.
Season to taste with salt and pepper.
Ladle into warm soup bowls and garnish with some bacon.
Serves 4
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