 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This soup is a variation of my Irish mother's potato soup. I won third prize in the San Diego Union's Potato Recipe Contest. I love the combination of rosemary and garlic in this soup. I use an immersion blender and lightly puree the soup, rather than putting it in my traditional blender...much much safer! Ingredients:
1 1/2 pints chicken broth, canned or homemade |
1 large russet potato, peeled and chopped |
1 large sweet potato, peeled and chopped |
1 medium white onion, peeled and chopped |
2 stalks celery, chopped |
3 slices smoked bacon, coarsely chopped |
3 large garlic cloves, peeled and minced |
1/2 teaspoon minced fresh rosemary |
milk (if necessary to thin soup) |
Directions:
1. In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
2. Remove all but 2 tablespoons bacon fat.
3. Saute onion, celery, and garlic for 5 minutes or until limp.
4. Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
5. Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
6. Stir in rosemary and bacon.
7. Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
8. Season with salt and pepper.
|
|