There's something essentially reassuring (or reassuringly essential?) about potato soup. The flavor is simple and earthy and it manages to be filling without being heavy. A medium starch potato such Yukon Gold contributes to the thickness of the broth without the need to use flour. Like almost all soups, this is better the next day.(Larger image.) Serves 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 md. Yukon Gold potatoes; cut into 1/2-inch cubes (2 - 2 1/2 cups)
- 4 strips bacon
- 1 sm. onion; coarsely chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 tsp. ground mustard
- Additional salt and pepper to taste
Preparation:
1. In a medium soup pot, cook bacon over medium-low heat until semi-crisp. Drain bacon, chop coarsely, and reserve for garnish.
2. Pour off all but 2 tablespoons of grease. Add diced onion and cook until it begins to brown.
3. Increase heat to high, add a bit of chicken broth and scrape up the browned bits.
4. Add remaining chicken broth and bring to a boil, reduce heat to medium, add potatoes and salt and simmer until potatoes are tender, about 10 minutes.
5. Remove 1/2 cup of potatoes and mash thoroughly with a bit of the stock to loosen them up, then stir back in along with the heavy cream and mustard and return to a simmer.
6. Adjust seasonings and serve, garnished with chopped bacon.
