Potato Soup

Potato Soup

Potato soup, served up with cheese on top
Based on The Pioneer Womans recipe for Perfect Potato Soup, some of the quantities are tweaked, along with an ingredient or two that are different and I forgo peeling the potatoes as it feels needlessly wasteful to me to discard the nutrients present. In fact, the only time I do peel potatoes is if they're being used for mash or for roasties. Chips, wedges, grated for hash browns, all are done skin on.

Stats

Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

  • 8 slices of streaky bacon, cut into 1 inch pieces
  • 1 medium white onion, finely diced
  • 3 stalks of celery, finely diced
  • 200g chantenay carrots, diced to c. 5mm
  • 650g King Edward potatoes, diced to c. 5mm, skin on
  • 1 pint chicken stock
  • 1 pint vegetable stock
  • 3 tbps, levelled, plain flour
  • 275ml milk
  • 4tbsp creme fraiche
  • 1/2tsp cajuin spice mix
  • 1/2tsp worcestershire sauce
  • 1/2tsp olive oil
  • Salt and freshly ground black pepper, to season
  • Grated cheddar and Shropshire Red cheese

Method

  1. Cook the pieces of bacon, adding the olive oil if needed, in a pan large enough to accomodate the soup when complete, until the bacon is crispy and the fat has rendered out. Set the bacon pieces aside. If the bacon has rendered a large amount of fat, discard some, but you want to retain enough to use to soften the veg with
  2. Add the onion, celery and carrot to the pan, stir and cook for 10 minutes until the vegetables are just starting to soften
  3. Add the diced potatoes and cook for 5 more minutes
  4. Add the cajun spice mix and worcestershire sauce and mix
  5. Add the stock to the pan and simmer until the potatoes are starting to get tender, around 10 minutes should do it
  6. Whisk together the milk and flour, add to the pan and stir well, cook for another 5 minutes to allow to thicken
  7. Remove 2/3 of the soup and blend to a smooth consistency before returning to the pot
  8. Stir through the creme fraiche and season as required
  9. Serve with pieces of bacon and grated cheese on top of the soup

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