Tonight I decided to make potato soup for supper. We'd had a really good potato soup in Virginia a year or so ago, and I kinda remembered the recipe...well, not really, but I remembered some of the ingredients. Anyway, the soup I made turned out really well, even if it wasn't quite what I started trying to make.
Here's the recipe for what I did make, so hopefully I can someday make it again.
4 medium russet potatoes, peeled and sliced
3 small to medium red potatoes, sliced
1/2 cup of chopped leek (from the white part)
1/2 cup chopped leek greens
1 can cream of chicken soup
1/4 cup celery, chopped
1/2 pound good, thick-cut bacon, cut into bits
1/2 package chive and onion cream cheese
bit of milk
garlic
paprika
salt
pepper
Put the russet potatoes in a stockpot and cover with water. Bring to a boil, then reduce heat and cover. Cook until the potatoes are mush. Add garlic, leek greens, and cream of chicken soup. Remove from heat and leave covered.
Cook bacon bits until crispy, reserving the bacon grease. Set bacon aside. Saute the white part of the leeks and the celery in the bacon grease and add to cooked potatoes.
Toss the red potatoes in a bit of bacon grease and roast in the oven until slightly crispy.
While the potatoes are roasting, add a bit of milk to the stockpot (to thin the soup a bit) and turn the heat on low. Add salt, pepper, and paprika (to taste), along with the bacon. Just before serving, add the cream cheese, stirring until melted, and the roasted potatoes.
VERY filling...and very tasty.
Here's the recipe for what I did make, so hopefully I can someday make it again.
4 medium russet potatoes, peeled and sliced
3 small to medium red potatoes, sliced
1/2 cup of chopped leek (from the white part)
1/2 cup chopped leek greens
1 can cream of chicken soup
1/4 cup celery, chopped
1/2 pound good, thick-cut bacon, cut into bits
1/2 package chive and onion cream cheese
bit of milk
garlic
paprika
salt
pepper
Put the russet potatoes in a stockpot and cover with water. Bring to a boil, then reduce heat and cover. Cook until the potatoes are mush. Add garlic, leek greens, and cream of chicken soup. Remove from heat and leave covered.
Cook bacon bits until crispy, reserving the bacon grease. Set bacon aside. Saute the white part of the leeks and the celery in the bacon grease and add to cooked potatoes.
Toss the red potatoes in a bit of bacon grease and roast in the oven until slightly crispy.
While the potatoes are roasting, add a bit of milk to the stockpot (to thin the soup a bit) and turn the heat on low. Add salt, pepper, and paprika (to taste), along with the bacon. Just before serving, add the cream cheese, stirring until melted, and the roasted potatoes.
VERY filling...and very tasty.
This sounds like an excellent variation on one of our standards, just plain potato leek soup. Will have to try this variation sometime!
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