Maria has asked for a potato soup recipe, and since this is going to be a long and very cold weekend, here it goes. I found this one at Bon Appétit, and I plan on making a pot this afternoon.
Potato Soup with Blue Cheese and Bacon
Serves 6 to 8
8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups good quality chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
Place cheese in a food processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.) Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
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And now that Mashed Potato Week has drawn to a close, I leave you with a photo of my father peeling potatoes during WW2. I have posted it before, but since it's a favorite of mine, I don't mind letting you see it again. There other day, I discovered The Potato Museum, and with an old postcard from the 40s, they explained that soldiers were often assigned potato peeling as a punishment for some infraction. I am told my father peeled potatoes quite often.
Potato Soup with Blue Cheese and Bacon
Serves 6 to 8
8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups good quality chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
Place cheese in a food processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.) Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
___
And now that Mashed Potato Week has drawn to a close, I leave you with a photo of my father peeling potatoes during WW2. I have posted it before, but since it's a favorite of mine, I don't mind letting you see it again. There other day, I discovered The Potato Museum, and with an old postcard from the 40s, they explained that soldiers were often assigned potato peeling as a punishment for some infraction. I am told my father peeled potatoes quite often.
Comments
And you found a potato museum! Way cool! That's as good as the carrot museum Phil found in Belgium.
There sure are some strange people on this planet.
thanks for the potatoe week but now I've had my belly full of em. ;))
Potato soup in January is bliss. In July, it is just....blah.