Potato Soup

Potato soup is a favourite of ours. Best made with ham stock but still great made with bacon. Since today I don’t have any ham stock I am making it with bacon. Really it’s a very simple soup to make, takes about a half hour to get ready and 2 and a half hours of simmering. Potato soup is something that you can modify greatly even making it vegetarian.

6 slices of bacon sliced in 1/2 inch pieces

2 large onions chopped

3 ribs celery

1 large carrot grated

6 potatoes diced into 1/2 inch cubes

1 litre chicken broth

3 cups water

2 teaspoons salt

1 and 1/2 teaspoons pepper

2 teaspoons thyme

4 bay leaves

2 teaspoons garlic powder

1 and 1/2 cups half and half cream

1/4 teaspoon paprika

In a 8 litre pot brown bacon, drain off all but 1 tablespoon of bacon fat. Add onion, celery, and carrot to the pot with bacon, mix well. Cook on medium heat for 4 minutes stirring and scraping the bottom of the pot. Add salt, pepper, garlic, thyme, stir in well. Add broth, water, bay leaves and potatoes, bring to a boil, cover, reduce heat to low and simmer for 2 hours. Add cream mash with potato masher until it is as smooth as you like it. We like it left a bit chunky. Sprinkle each bowl with paprika and serve. Leftovers will keep in the fridge for 3 or 4 days or if also freeze well.

About Graham Stewart

This is me on a bad day.
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