Potato Soup

Serves: 6-8

 

 

Ingredients:

 

1 teaspoon olive oil

 

1 ½ cups diced onion

 

¾ teaspoon salt

 

1 ½ cup diced red bell pepper

 

1 ½ teaspoons minced garlic

 

3 Tablespoons butter unsalted

 

⅓ cup flour

 

3 pounds boiling potatoes peeled and diced into pieces no larger than half an inch across

 

4 cups chicken stock

 

2 cups whole milk

 

⅔ cup heavy cream

 

1½ cups corn kernels

 

1 teaspoon freshly ground black pepper

 

¼ teaspoon freshly ground nutmeg

 

⅔ cup sour cream

 

 

Additions:

 

1 cup diced cooked bacon lardons

 

1 cup diced ham

 

 

Garnishes:

 

Shredded cheddar cheese

 

Snipped fresh chives

 

Sour cream

 

Fried bacon bits

 

Snipped fresh parsley

 

 

 

Directions:

 

Heat a frying pan over medium heat.

 

When hot, add oil.

 

When oil shimmers, add onion and saute over medium heat until onions are tender (3-5 minutes).

 

Reserve onions.

 

Add red bell pepper to the frying pan and saute until tender.

 

Reserve with onions.

 

Heat chicken broth to a simmer in a large saucepan.

 

Add garlic and simmer until fragrant.

 

Add diced potatoes to the potof chicken broth.

 

Bring to a boil, reduce to a simmer and cook until potatoes are fork tender.

 

Reserve the potatoes in a bowl.

 

Leave broth in the saucepan.

 

Heat the milk and cream in a small sauce pan until warm, but not simmering.

 

Heat the frying pan over medium heat.

 

Melt the butter in the frying pan.

 

When bubbling, sift flour over the butter and whisk until the flour is golden.

 

Slowly add the warm milk and cream to the roue, whisking constantly. Continue to whisk until the mixture thickens, creating a white sauce.

 

Add the potatoes, onions, red bell pepper, and meat (if using) to the broth. Stir well.

 

Heat the soup to a simmer.

 

Add white sauce and sour cream. Stir in.

 

Plate or place in a soup toureen.

 

Serve garnishes as an aside or garnish individual servings.