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Monday, June 24, 2013

Nellie: Potato Soup

I can't really make this soup much anymore due to cholesterol issues.  But it's really, really good on a cold winter evening with some crusty French bread and a nice glass of red wine.


1/2 pound of lean bacon (or substitute 1 large can of chicken or vegetable broth)
1 large onion, coarsely chopped
1 carrot, diced
1 roasted red bell pepper, chopped (optional)
4-5 fresh mushrooms, chopped
2-3 cloves of garlic, chopped (or one heaping teaspoon of chopped gralic in jar)
6 medium potatoes, diced (peeling is optional)
1/2 cup each of any other vegetable you like (optional)
1/2 teaspoon of rosemary
salt and pepper to taste
1 quart of half & half (milk or heavy cream can be substituted)
(Using milk to replace the half & half will make the final product considerably thinner; flour or cornstarch can be used to thicken the soup if milk is used.)
chopped scallions for garnish


Fry the bacon until crisp, and set aside. The bacon can be used as a garnish on the soup when served or as a sandwich fixin’ to be served with the soup.

In a large dutch oven or soup pot, use several tablespoons of the bacon drippings (or olive oil if you are not using bacon) to saute the onions, carrots, mushrooms, peppers, and garlic.

Add the potatoes to the soup pot, and cover with water.  (If you are using chicken or vegetable stock instead of bacon drippings for flavoring, use the stock instead of water here.)

Add the rosemary to the pot.

Cook the potatoes at a boil until they are tender, until a fork can easily break the potato pieces. Be careful not to over cook the potatoes, or they will turn into mush. Add the salt and pepper at this stage. Allow the water to cook down in the pot.

Once the potates are tender, add the half & half. Do not boil; gently simmer from this stage on or the milk will tend to separate.

Serve garnished with cheese, crumbled bacon, and chopped scallions or serve with BLTs.


Worries go down better with soup. ~Jewish Proverb

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