Recipe: Potato Soup
Recently, I started cooking for the family. It all started during our semester break. Back then, I had nothing to do so I decided to look at the cookbooks in our kitchen. And before I knew it, I found myself preparing appetizers and entrees for the family.
This recipe I am about to share is an appetizer I made for New Year’s Eve. It’s called Potato Soup. Well, not entirely. It’s a creamy soup with potatoes, carrots and celery, to be specific.
Potato Soup (makes 12 servings)
To prepare this, you will need:
6 slices of thin bacon (1-inch pieces)
1 whole Medium Onion, diced
3 whole carrots, diced
3 stalks celery
6 whole potatoes, peeled and diced
8 cups of chicken broth OR 4 chicken cubes with 8 cups of water
3 tablespoons of all-purpose flour
1 cup of milk
1/2 cup of all-purpose cream
1/2 teaspoon of salt or to taste
Black pepper to taste
Okay, let’s get started!
1. Add the sliced bacon pieces to a soup pot. Cook the bacon pieces on medium heat until it becomes crisp and the fat is rendered. Take out the bacon from the pot and set it aside. Remove MOST of the bacon grease from the pot.
2. Add the onion, carrots and celery to the pot. Stir and cook for at least 2 minutes before adding the potatoes. Cook the potatoes for 5 minutes and add salt and pepper.
3. Add the chicken broth OR chicken cubes with water and bring it to a boil. Let it cook for 10 minutes until the potatoes are tender.
4. Mix milk and flour while waiting for the potatoes to cook. Whisk the mixture until it becomes smooth.
5. Pour the mixture into the soup pot and allow the soup to cook for 5 minutes.
6. At this, the vegetables should be tender. Measure 2/3 of the soup and pour it in a blender. Blend the soup until it starts to appear smooth and pour it back to the soup pot.
NOTE: Do not place all of your soup in the blender because the soup will expand. Doing so would result to spilling over and trust me, you do not want that to happen.
7. Add the cream and stir the soup over low heat.
- Posted in: Recipes