Smoky Potato Soup

"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!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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