Creamy Potato Soup

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Creamy Potato Soup

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By: Kecia’s Flavor Breakthrough!

 November 6, 2013

 When my husband and I were dating he told me of his love for soups. I was happy to hear this, because I love soup, too! I love to throw everything in a big pot and to serve up a warm and comforting dinner. He works outside so one of my favorite things to do is surprise him with a bowl at the end of a cold day. This is one of the first ones he asked me to make for him. I hadn’t made it before, but hey, what the heck, how hard could it be. Over the past couple of years I have tweaked and re-done and come up with different techniques and here it is… my version of potato soup.

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  • 4 – 6 slices bacon, diced
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery chopped
  • One clove of garlic minced
  • ½ cup dry white wine
  • Leaves from one stem of rosemary minced
  • 1 tbls fresh parsley chopped
  • 6 – 8 medium red potatoes diced
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 tsp savory
  • 1 tsp oregano
  • Salt and white pepper to taste
  • 1 cup light cream or milk divided
  • 2 tbsp flour
  • ¼ cup chopped chives for garnish
  • ¼ cup shredded sharp cheddar cheese
  • ¼ cup crispy chopped bacon or bacon bits

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In a large stock pot or Dutch oven cook bacon until it just starts to crisp.

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Add olive oil, onions, carrots, celery and cook until onion starts to become translucent.

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Add garlic and cook an additional minute then add wine to deglaze pan scraping bits off bottom of pan.

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Put in rosemary, parsley and potatoes.

Cover with the broth, and then add the bay leaf, savory oregano and salt and pepper. The savory and rosemary give the soup a rich earthy flavor. Bring to a boil and simmer stirring occasionally until potatoes become fork tender.

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In separate bowl or measuring cup whisk 2 tablespoons flour with ¼ cup of the cream until smooth, add to soup, whisking as you add and continue to cook until desired consistency add the balance of the cream and heat through.

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Remove the bay leaf. Serve in your favorite soup bowls and garnish with a sprinkling of chopped chives and cheddar cheese and more crisp bacon.

 I served this soup with a grilled cheese made with cheddar cheese and Havarti on olive oil rosemary bread I get from the bakery, it was delicious!

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