Thursday, December 9

No school snow day potato stoup (1/2 soup, 1/2 stew)


Today we awoke to a beautiful layer of snow illustrative of an image Paul Bunyan could have created by sifting powered sugar over the city while we slept.  And that is all it takes to shut down Eugene!  We took the opportunity to warm up with an everything but the kitchen-sink spin-off of a potato soup. 

Here is what we used  . . .
7-10 russet potatoes- peeled & cut into 1-inch cubes
1 onion-diced
2-3 cloves of garlic
5 stalks of celery-chopped
10-12 slices of bacon-chopped
6 cups chicken stock
bay leaf
salt & pepper

In the pot you intend to make the stoup in cook bacon on medium-when bacon is down reserve 2/3 of it off to the side for topping.  Drain fat but leave the brown bits at the bottom-that is where all the flavor is!  Leave the pot on the burner and add the onions . . .

Once the onions have started to sweat add everything else in no particular order & season to your liking, stirring as needed to bring up flavor from bottom of pan and prevent anything from sticking.  Bring to boil and reduce heat to a simmer-cook until the potatoes are done. This process will vary-in total I think we let ours go about 30 minutes.

It smells amazing!

Sophie can't wait for a piece to fall on the ground.

The drool is accumulating . . .
Once the potatoes are soft carefully pour about half of stoup into a blender an let cool for a minute.  After most of the steam dissipates blend until mixture is smooth.

And pour back in pot . . .

Serve with garnish of bacon, sour cream, shredded cheese and chives (which I didn't have but will definitely next time!)

1 comment:

  1. Mmm sounds like my recipe that I love on cold nights! You r dutch oven even looks like my Red Marth Stewart one. I cannot live without it! I will have to check out some of your other posts!