Sense of Home Kitchen
Potato Soup with Bacon
~from the Sense of Home Kitchen~
If you are using fresh herbs rather than dried, add them at the end of the cooking process when you add the half and half and remember 1 teaspoon of dried herb = 1 tablespoon fresh. In other words, it is a 3 to 1 ratio, 3 teaspoons fresh = 1 teaspoon dried. Dried herbs need more cooking time, fresh herbs are better added at the end of the cooking process to keep their fresh flavor.
Serves 6
1 pound red-skinned potatoes (about 4 medium-sized)
4 slices bacon
1 medium-sized onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 carrots, diced
1 quart (32 ounces) chicken stock, preferably homemade
1/2 cup dry white wine, such as a Chardonnay
2 teaspoons dried parsley
1/2 teaspoon dried dill weed
1 cup half and half
Salt and Pepper to taste
Wash and scrub potatoes very well, you will not be peeling them. Chop potatoes into 1/2 to 3/4-inch cubes. Using a kitchen scissors or knife, cut bacon into small pieces and cook over moderate heat, stirring, until nearly crisp. Add diced onion and celery and cook until soft and bacon has crisped. Add garlic and sauté another minute, stirring.
Into a soup pot pour the chicken stock and wine, add onion, celery, garlic and bacon mixture, potatoes, carrots, parsley, dill weed, and a little salt and pepper. Bring to a boil, turn heat down and simmer until potatoes and carrots are tender. Once potatoes are tender add half and half and rewarm over low heat, do not boil.
Add salt and pepper to taste. Enjoy!
Sense of Home Kitchen / Recipes / Soup
