Cooking & Baking
Related: About this forumThis potato soup looks awesome!
The recipe is in todays NY Times:
https://cooking.nytimes.com/recipes/1024500-potato-soup
ETA: Apparently this is pay-walled. See my Post #2 for the recipe.
Hope someone will enjoy this yummy treat!
murielm99
(31,433 posts)PJMcK
(22,886 posts)PJMcK
(22,886 posts)Yield:
6 servings
6slices bacon (about 10 ounces), diced into ½-inch pieces
2tablespoons unsalted butter
3celery stalks, finely chopped
1large yellow onion, finely chopped
1large carrot, peeled and finely chopped
2garlic cloves, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
3pounds Yukon gold potatoes (about 6 medium), peeled and diced into 1-inch cubes
½teaspoon chopped fresh thyme, or ¼ teaspoon dried
½teaspoon smoked paprika
¼teaspoon ancho chile powder, optional
4cups chicken broth
½ to 1cup heavy cream, to taste
Shredded cheddar cheese and finely chopped chives, for serving
Step 1
Heat a large Dutch oven or pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp, 12 to 14 minutes. Transfer the bacon to a plate with a slotted spoon; set aside to use later as a topping.
Step 2
Leave 1 tablespoon of the bacon fat in the pot. Over medium heat, add the butter. Once melted, stir in the celery, onion, carrot and garlic; season with a little salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Step 3
Stir in the potatoes and season well with salt and pepper. Sprinkle on the thyme, smoked paprika and chile powder (if using). Cook, stirring, for 2 minutes. Add the broth, increase the heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are fork tender, 15 to 20 minutes. As the soup simmers, taste the broth and add salt if needed. Stir in as much heavy cream as you like and remove from the heat.
Step 4
Transfer half of the soup to a blender and process until smooth. Return the blended soup to the pot and cook on medium-low, uncovered and stirring occasionally, until the soup thickens slightly, about 15 minutes. (Alternatively, you can use an immersion blender and blend about half the soup in the pot.) Add more heavy cream, salt and pepper, if desired, and serve in bowls topped with bacon, cheese and chives.
ENJOY!
50 Shades Of Blue
(10,887 posts)viva la
(3,775 posts)Add creamed corn for corn chowder.
Clam juice and clams for clam chowder.
Might need to tweak the spices a bit!
Thanks.
twodogsbarking
(12,228 posts)Makes it easier. Spice to your own taste. It tastes great. Will exceed expectations. Thanks for the post.
PJMcK
(22,886 posts)It has an air fryer but we havent tried it yet. Bacon sounds great and easier.
Eat well!
Diamond_Dog
(34,628 posts)TY PJMcK!
PJMcK
(22,886 posts)Unfortunately, Im solo for a few days and this is too much effort at the moment.
Im going to enjoy making and eating this goodie!
Warpy
(113,130 posts)and I think it cries out for shellfish of one description or another.
I prefer the classic French recipe, it's easy and so good it's hard to stop eating it:
Chop light green and white parts of ione supermarket "bunch" of leeks, can be 3 or just one baseball bat sized leek. Soak in water, swish around, there can be sand hiding in them. Drain and dry , then sweat in a little butter and vegetable oil. While they're cooking, peel* and chip 2.5-3 pounds of potatoes, I prefer russets but Yukon Gold are good, also. Put into the pot with the leeks, cover with water, chicken stock, or a mixture of the two, and cook until the potatoes are tender. Add fresh or dried thyme.
When the potatoes are tender, puree what's in the pot, easiest with a stick blender. A potato masher will do a tolerable job if you keep at it but will leave more lumps. Toward the end, add a cup of heavy whipping cream and blend it in. Season with salt and pepper.
This is a very simple soup and one of my favorites. You need the leeks, though, onions just don't work
*Dion't throw away those potato peels. Toss them in oil, dust with your favorite spices (I'm going through a garlic salt + chipotle powder phase) and toast in a toaster oven until they're crispy. They're a fantastic snack, high in potassium and Vitamin C. Most of the goood stuff in a potato hides right under the skin, but these taste decadent, not healthy.
japple
(10,321 posts)for potato skins. Will be giving that a try soon.
Warpy
(113,130 posts)and I always have to tell the cashier what they are. That means they're too expensive to use in anything but soups, they're also fantastic in chicken soups. I just wish I could afford to do braised leeks, they're a wonderful veggie.
japple
(10,321 posts)turkey dressing and in most soups. Only thing I add to almost all of my soups is a purple-top turnip. It adds an extra dimension to the soup and most people don't even taste it. I put turnips in everything.
Warpy
(113,130 posts)A hearty winter soup with big flavors will definitely have turnips and cabbage and beans in it.
Turnips are what I've had to eat when I was really poor and I don't like them much, so they're only a supporrting player in a winter soup made with ground chiles* instead of tomato, chicken or turkey sausage supplying what little meat is in it, beans supplying most of the protein. I don't spend the money on leeks for this soup, they'd get totally lost.
*Ground chiles are completely different from that "chili powder" sold in supermarkets It's the ground mature large chile peppers and can be mild (no seeds, no placenta), medium (not cleaned quite as well) and hot (the whole chile pepper). It's used a half cup at a time, a little cornmeal used to thicken the soup. You'll never miss the tomatoes.
japple
(10,321 posts)as there is a large Hispanic population here and their influence in the food selections has been enormous.
Warpy
(113,130 posts)japple
(10,321 posts)Warpy
(113,130 posts)They're a local brand and I use their products almost every day. I like food that bites back.
PJMcK
(22,886 posts)They sound great. Thanks.
Kali
(55,737 posts)only thing I changed was just leaving the bacon in the pan - not as crispy as instructed. (how I often make potato soup with bacon as flavoring) I think it would be better as instructed but it was still damn good with limp pieces in the soup instead of crispy on top.
oh yeah, used russets too but golds are becoming our normal for everything these days. next time exactly as the recipe instructs!
NJCher
(37,868 posts)I'll bet cauliflower would be great in this.
You know, blood sugar 'n all.