Potato Soup
Potato Soup
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
- 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
- Add the onion, celery and carrot to the pan, stir and cook for 10 minutes until the vegetables are just starting to soften
- Add the diced potatoes and cook for 5 more minutes
- Add the cajun spice mix and worcestershire sauce and mix
- Add the stock to the pan and simmer until the potatoes are starting to get tender, around 10 minutes should do it
- Whisk together the milk and flour, add to the pan and stir well, cook for another 5 minutes to allow to thicken
- Remove 2/3 of the soup and blend to a smooth consistency before returning to the pot
- Stir through the creme fraiche and season as required
- Serve with pieces of bacon and grated cheese on top of the soup