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Country Potato Soup

Country Potato Soup
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When I’m thinking about country kitchen I’m imagining good crusty bread, creamy butter, fatty milk, baskets with potatoes and onions, bunches of garlic, and… bacon. Not that bacon we use in BLT sandwich, but the bacon as fat, lardon.

Our grand-grand-mothers used to cook with this fat. My loving grandma did. They cooked potato, vegetables, peas, lentil, eggs, and soups with small cubes of fat. It was nutritious and… healthy. Yes, healthy: we need some fat for hard work and being energetic, to stay warm in cold weather, to look healthy and to absorb vitamins important for our wellbeing. Good quality organic pork fat (of course, there was only organic food at that time) was a staple ingredient in many cuisines.

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So, when I made a simple vegetarian country potato soup, I realized that some bacon would be a ‘must’ in this recipe. I don’t need to proof that adding bacon changed my soup from ‘good’ to ‘better’ – everything is better with bacon, you know…

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I had a good chunk of ‘hunters bacon’ with lower fat content from a Polish deli in my fridge. And small fried pieces of that meat added to a bowl of already delicious potato soup made my day. It was a simple pleasure.

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Instruction

In a soup pot, heat the olive oil. Add the onions and sauté them for 5 minutes.

Add the garlic and cook for 30-45 seconds.

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Add the potatoes, leek, celery, spices, and the stock; bring to a boil on a high heat. Lower the heat and simmer for 10 minutes.

Add frozen vegetables, bring to boil and simmer for 5 minutes.

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Add the dill, turn off the heat and let the soup stand, covered.

Meanwhile, in a pan, cook the bacon pieces on a medium heat. If the bacon is fatty, transfer the pieces to a paper towel-lined plate.

Pour the soup in a soup bowl, top with the bacon bits.

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For a vegetarian version, omit the bacon.

Option:

Add some milk or cream to a bowl of this country potato soup (without bacon).

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Print

Country Potato Soup

Author: Nina Phomina
Course Soups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 quart pot
Author Nina Phomina

Ingredients

  • 1-2 tbsp olive oil
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 leek, well-washed and sliced (very dark parts excluded)
  • 1 stick celery, chopped
  • 2-3 cups mixed frozen vegetables (carrots, peas, corn, green beans) (3 cups for a thicker soup)
  • 2 bay leaves
  • salt
  • black pepper
  • pinch of cayenne pepper
  • 2 - 2 1/2 quarts chicken or vegetable stock or water
  • 6 tbsp chopped fresh dill
  • bacon strips (about ½ - 1 strip per portion)

Instructions

  1. In a soup pot, heat the olive oil. Add the onions and sauté them for 5 minutes.
  2. Add the garlic and cook for 30-45 seconds.
  3. Add the potatoes, leek, celery, spices, and the stock; bring to a boil on a high heat. Lower the heat and simmer for 10 minutes.
  4. Add the frozen vegetables, bring to boil and simmer for 5 minutes.
  5. Add the dill, turn off the heat and let the soup stand, covered.
  6. Meanwhile, in a pan, cook the bacon pieces on a medium heat. If the bacon is fatty, transfer the pieces to a paper towel-lined plate.
  7. Pour the soup in a soup bowl, top with the bacon bits.

Recipe Notes

Option: Add some milk or cream to a bowl of the soup (without bacon). For a vegetarian version, omit the bacon. If using water, I recommend add ½ tsp of each ground coriander, ground celery, and ground fennel to the soup (along with the bay leaves).

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Cook with pleasure and enjoy the world!



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