A little while back, I made up a big pot of my Creamy Potato and Bacon Soup to simmer all day in a crock pot. My guys had worked their tails off, and a rich, creamy bowl of soup seemed the right choice. Kiddo surprised me by not only having seconds, but darn near climbing into the pot to lap up every last drop. He really liked that soup.
Today is the seventeenth day of the Lenten Season. For Hubby and I observing Lent isn’t difficult. We both adore fish and seafood. However; Kiddo isn’t much of a fish-fan. For him, it’s much more of a struggle to remain faithful to his Catholic Roots. If he were my mother’s son, he’d be eating warm chocolate cake right about now. But he’s not. Yet I wanted to prepare something that was in keeping with Lent while hitting all the right notes on the taste bud piano. Another creamy potato soup to the rescue!
Cream of Potato-Onion Soup
1 lb White Potatoes, cubed
1 medium White Onion, finely chopped
1/2 cup Green Onions, chopped
1/4 cup Parsley, chopped
1/2 cup Bacon, chopped (see note)
1 1/2 cups Evaporated Milk
1 1/2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1 or 2 pinches Nutmeg, to taste
2 tablespoons Olive Oil
1 tablespoon Butter
Note: Imitation bacon is acceptable during Lent. If imitation anything does not sit well with you, then simply eliminate the bacon.
Peel and cube the white potatoes. Place in a bowl and cover with water until ready to use.
Peel and finely dice one white onion. Set aside.
Chop green onion, divide and set aside. Chop the parsley and set aside.
In a medium pot, sauté the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
Next, add the white onion and sauté over medium heat until onions become translucent.
Drain the diced potatoes. Add the potatoes into the pot with the all of the white onions. Stir in the olive oil and continue to sauté 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.
Once the potatoes are tender, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed.
Using an immersion blender, puree the potato mixture. If you do not have a hand held stick, CAREFULLY pour the soup into a food processor fitted with a blade or use a regular blender, working in patches. If the soup becomes too thick for your tastes, thin by adding more chicken broth or stock.
When the soup is well blended and velvety, return the bacon to the pot. Add half of the green onion and all of the parsley. Stir to blend.
Remove from heat and stir in 1 tablespoon of butter until melted. Ladle into bowls and garnish with remaining green onion.
This soup is delicious with warm bread or even served in a sourdough bread bowl.
Original Recipe shared by Nick Roche