Potato Soup

As I was cleaning up my files, I found this recipe for Potato Soup. I could have deleted it but since it’s getting colder here in Amsterdam, I just wanted to share.

Potato Soup

Makes 4 servings
See the notes for a vegetarian version.

Prep: 20 minutes
Cook: 30 minutes

Shopping List:

  • 225 gr or ½ pound bacon, chopped
  • 1 stalk celery, diced
  • ½ onion, chopped
  • 1½ cloves garlic, minced
  • 4 potatoes, peeled and cubed
  • 475 ml or 2 cups chicken stock, or enough to cover potatoes
  • 20 gr or 1½ tablespoon butter
  • 15 gr or 2 tablespoons all-purpose flour
  • 120 ml or ½ cup heavy cream
  • 1 gr or ½ teaspoon dried tarragon
  • 1 gr or 1½ teaspoons chopped fresh cilantro
  • salt and freshly ground pepper to taste

TO MAKE:

  1. In a Dutch oven, cook the bacon over medium heat until done.
  2. Remove bacon from pan, and set aside.
  3. Drain off all but 1/4 cup of the bacon grease.
  4. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
  5. Stir in garlic, and continue cooking for 1 to 2 minutes.
  6. Add cubed potatoes, and toss to coat.
  7. Sauté for 3 to 4 minutes.
  8. Return bacon to the pan, and add enough chicken stock to just cover the potatoes.
  9. Cover, and simmer until potatoes are tender.
  10. In a separate pan, melt butter over medium heat.
  11. Whisk in flour.
  12. Cook, stirring constantly, for 1 to 2 minutes.
  13. Whisk in the heavy cream, tarragon, and cilantro.
  14. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
  15. Stir the cream mixture into the potato mixture.
  16. Puree about ½ the soup, and return to the pan.
  17. Adjust seasonings to taste.

Cooks Note: Prepare well in advance, this is not a last minute recipe. Take care of peeling, chopping, dicing, mincing or cubing before you start cooking.

Note 1: Try adding some shredded cheese in the last step or stir some into a hot bowl of soup for an added kick.

Note 2: For those who do not wish to use bacon, substitute ¼ cup melted butter for the bacon grease and use vegetable stock instead of chicken.

Amount Per Serving Main recipe.
Calories: 594
Total Fat: 41.5
Cholesterol: 91
Sodium: 879
Total Carbohydrates: 44
Dietary Fiber: 5.2
Protein: 12.6

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20160112-Potato-Soup

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