Cream of Potato and Onion Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb white potato, cubed
- 1 medium white onion, finely chopped
- 1⁄4 cup scallion, chopped
- 1⁄4 cup parsley, finely chopped
- 1⁄2 cup bacon, sliced (imitation bacon can be used for vegetarians)
- 1 1⁄2 cups evaporated milk (12 oz.)
- 1 1⁄2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 2 pinches nutmeg
- 2 tablespoons olive oil
- 1 tablespoon butter
directions
- In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
- Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
- Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
- When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.
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