Potato Soup Recipe
Here is a wonderful potato soup recipe that is sure to please even the most discriminating potato soup recipe connoisseur! This potato soup recipe is a cream of potato soup with bacon, mushrooms and hatch green chilies from New Mexico. This potato soup has multiple layers of flavors as well as textures. Like some of my friends in Australia would say it’s a “sticktoyourribba!” Well here it is! The cold weather of winter is coming all over the country. When this weather hits all I want to do is stay warm Who doesn’t? In the mornings all I want to do is stay nice and toasty under the covers and hide! Who doesn’t? When it comes to eating dinner in the evening and it’s getting colder at night I want something to help keep me warm and glowing inside and out!
This potato soup recipe that I am making this week is one of my favorite soups to make. This potato soup recipe is thick and creamy and is guaranteed to please! This is not your regular cream of potato soup recipe which is usually made with boiled and blended potatoes and maybe some fried onions, chicken stock and salt and pepper. This cream of potato soup recipe has a base that I use to make vichyssoise which is potatoes and leeks and some brown onion. This adds really good flavor and a fantastic base to this cream of potato soup recipe.
I experimented with this potato soup recipe for quite some time to come to the place where I am with it now. When it comes to the bacon in this recipe I tried to use regular strip cut bacon but it did not work out. Don’t get me wrong it imparted great flavor to this potato soup recipe but it didn’t offer the texture I was looking for. So I bought some bacon ends and pieces and found this was what this potato soup needed to put that much needed “chew” into it. If you make this potato soup recipe I urge you to use bacon ends and pieces because you get the texture of large pieces of bacon and you can control that amount of fat that goes into the potato soup recipe because you can trim the excess fat off of most of the bacon.
As far as the mushrooms are concerned for this potato soup recipe I used baby portabello or crimini mushrooms but you can use any mushroom that you want like Shitake, Shimeji or even porcini if you desire. Then the added warmth and flavor of New Mexico Hatch Green Chilies to round this cream of potato soup recipe off to give it the added warmth that you need in a really good soup for those cold winter nights!
I love to eat soups in the winter and I hope you do to! I hope you try this potato soup recipe because I know that you will just love it. So watch the video and then make this soup! Enjoy!
A large skillet.
A Potato masher.
A blender or immersion blender.
4 Cups of diced potatoes. Any type of potato will do.
4 Cups of cleaned and sliced leeks. Slice leeks about 3/4 to 1 inch wide on the bias.
1/2 to 1 whole small brown onion diced or sliced.
1 Lb Bacon. I use bacon ends and pieces because there is more meat and you can trim excess fats.
1 Lb of mushrooms. Any type will do. Button, Crimini, Shitake, Porcini or even Shimeji.
1 7oz minimum sized can of diced green chilies. If you can get the Hatch variety from New Mexico that’s great!
1/4 to 1/2 stick butter to cook down the leeks.
1 or 2 Tbsp. Olive oil to cook down the leeks.
Salt and pepper to taste.
1 to 2 cups Half and Half. Use either 1 or 2 cups depending on the color you are trying to obtain. I used 2 cups in the video.
6 to 8 cups of chicken stock.
French fried onions.
Mild Cheddar cheese shreds.
1. In a skillet cook down your bacon.
2. When bacon is done remove from skillet and put aside.
3. Now pour bacon grease from the pan and put about 1 Tbsp. of bacon grease back into pan.
4. Add your mushrooms to the skillet and start to saute. Then add a ladle full of chicken stock and cook the mushrooms until they are soft. Add another ladle full of stock if necessary to cook/soften the mushrooms.
5. Once cooked remove mushrooms from the skillet and put them aside for later.
6. Put 1/4 stick butter and 1 to 2 Tbsp. of olive oil in your skillet and sweat down your leeks.
7. Now add your potatoes to your soup pot or stockpot.
8. Add your leeks to the stock pot on top of the potatoes.
9. Pour in enough chicken stock to just cover the potatoes and leeks.
10. Bring the pot to a boil and let boil 1 to 3 minutes then reduce to simmer for 30 minutes +/- until all the contents are soft.
11. Once the potatoes and leeks are soft then take a potato masher and mash for a couple of minutes to make the size of the ingredients smaller and easier for your blender or immersion blender to handle. You can use a food processor as well to blend the soup.
12. Once the soup has been blended put the soup back in you soup pot and bring back to a simmer for a minute or two.
13. Now slowly add your 1 or 2 cups of cream to get the desired color you want and simmer for one minute or two and keep stirring. Add some black pepper. Cream soups LOVE black pepper.
14. Now add your bacon and stir it in well for a minute or so.
15. Add your mushrooms now and stir them in well and simmer for about one minute.
16. Add your green chilies now and stir in well and simmer for about one minute.
Finally allow the soup to simmer for another three minutes or so to let all the flavors blend together while you stir it constantly to prevent sticking.
17.Ladle you soup into a large soup bowl and add some french fried onion to the center of the bowl and then add a sprinkle of red chili flakes for more heat and then a nice ring of mild cheddar around the bowl. Eat and enjoy!