Prep 30 mins
Cook 0 mins
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!
- 709.78 ml 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 stalk celery, chopped
- 3 slice smoked bacon, coarsely chopped
- 3 large garlic cloves, peeled and minced
- 2.46 ml minced fresh rosemary
- milk (if necessary to thin soup)
- In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
- Remove all but 2 tablespoons bacon fat.
- Saute onion, celery, and garlic for 5 minutes or until limp.
- Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
- Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
- Stir in rosemary and bacon.
- Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
- Season with salt and pepper.
Very tasty and healthy, too. I loved the texture. Pureeing half of it makes the soup thick and creamy without cream. I didn't need to add milk to thin it..... I was pleased with it as it was. This is a keeper. Thanx for sharing!