Tuesday, March 8, 2011

LJ's Disappearing Potato Soup

It's been a while, and I've made a few notable items, but this is the one I feel like sharing the recipe to right now. It is so delicious, it pretty much leaves me at a loss for words.

I couldn't find a potato soup recipe I liked, so I took it upon myself to make one. I scoured the net and found parts I liked, but the over all idea I didn't always care for. I have tried to make potato soup in the past, and it turned out nicely for one day, and one day only. I am ashamed to say, the simplest of facts escaped my notice at the time: pasturization. Doh. This was some years ago though and I have not buried a pot of potato soup in the Failed Recipe Graveyard out back in quite a while. Mostly because I haven't had the heart to try it again. This month has been so rainy and abismal though, it practically begged for a comforting, creamy, tasty potato soup.

And so, my Disappearing Potato Soup is born! I bestow it onto all readers henceforth, for your indulgement and enjoyment. Don't get fat.

Note on the chicken broth. I really love Pacific broths. They're just so much more flavorful and make all the difference. I don't know what they have in stores near you, but you can get it nearly anywhere there is an organic aisle around here, or at Costco. Use whatever you can though.

5 lbs white or gold potatoes (waxy fleshed, not for baking)

3 medium to large carrots

2 small to medium onions

1 clove minced garlic (or 1 tsp pre-minced)

1 LB thick cut bacon (about 1/8 inch if possible)

1 and 1/2 quarts chicken broth

2 cups heavy cream

1 cup sour cream

4 tsp kosher salt (or to taste)

1 & 1/2 tsp white pepper

1/2 tsp grated nutmeg

fresh cracked black pepper (& grains of paradise - optional) to taste

garnish of fresh parsley, chives or dill, your choice

Preheat oven to 300, place bacon on sheet tray in one layer. Cook in oven for 1 hour, check every 15 minutes for progress. As bacon gets closer to being done, reduce oven to 250-275 for the last 15 or 20 minutes. Turn all pieces at least once and rotate tray in oven. Bacon should have enough "chew" so that it can be rough chopped without absolutely crumbling apart when cut.
While bacon is cooking, peel and small dice the carrots and onions. Peel and cube your potatoes.
If bacon is not done by this time just go ahead and pour 4 tbs (1/4 cup) of bacon grease into your 6 quart pot and return bacon to oven to finish.
Saute onions and carrots for 3-5 minutes over medium heat, add garlic, saute 5 more minutes, stirring occasionally.
Add potatoes and chicken broth to pot. Bring to boil and then reduce to simmer for 25 minutes or until all veggies are very tender.

When done reserve about 2 cups of the potato cubes aside. Reserve less if you want a thicker soup.
At this point you want to puree what remains in the pot. Use a blender, stick blender, mixer or even a hand masher if necessary. Work in batches if needed.
Once all smooth, add all the creams, salt and spices mix well, and taste. Adjust as necessary. Add reserved potato cubes.
Add chopped bacon to individual servings. Garnish with herbs if desired.

No comments:

Post a Comment