Potato Soup
by James Belardo
Perfect for a brisk fall day, this simple, thick and creamy (without-the-cream) hearty soup might just hit the spot. This soup can also be used as an ingredient in other dishes like Cugina Ann-Marie’s Chicken Slop (recipe released soon).
Ingredients
- 6-8 large Yukon Gold Potatoes (work best) unpeeled and cubed!
- 4 cups Chicken stock (try our homemade version)
- 2-3 strips bacon (or pancetta)
- 2-3 cups potato water
- 1/4 – 1/2 Vidalia onion, diced
- 2-3 cloves garlic, diced
- 1/2 tsp celery seed
- 1/2 tsp rosemary
- Peperoncino Fiocchi (hot pepper flakes) – optional
- 2 tbsp unsalted butter
- 1/4 cup flour
- olive oil
- Flat-leafed parsley, chopped
- Salt and Pepper – to taste
Garnish
- chives
- dollop of sour cream
Directions
1. Pre-boil the potatoes, remove them from the water, do not throw away the potato water!
2. Using a medium sized dutch oven, fry the cut up bacon in 2 tablespoons of olive oil.
3. When the bacon is browned, sauté the onions.
4. When the onions begin to turn a translucent add the diced garlic and the optional Peperoncino Fiocchi (hot pepper flakes).
5. Lower the temperature, add 2 tbsp butter and let melt before adding a cup of chicken stock.
6. As the soup come back to simmer add another cup of chicken stock.
7. Let cook for 5-10 minutes before adding the pre-cooked potatoes, mash them in the pot and let come to a simmer, mixing well.
8. Add another cup of chicken stock
9. Add 1 cup of the saved potato water.
10. Let come to a simmer and add the spices; 1/2 tsp celery seed, 1/2 tsp rosemary, salt and white pepper (to taste)
11. continue cooking on low temperature adjusting the seasonings (add an additional cup of potato water if needed)
12. add the chopped parsley 5-10 minutes before you are ready to serve.
Use an immersion blender to help make the soup more consistent and creamier.
Enjoy!
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