Recipes in Rotation: Potato Soup with Add-ins

Recipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Potato Soup with Add-ins

We love soup at our house and there will be several more highlighted as part of this series. Even on the hottest Southern California days we will sometimes have soup for dinner, as odd as it might sound.

This potato soup started with a recipe from our close friends of Irish descent, but I have fiddled with it for years, creating this somewhat “final” recipe. My family likes potato soup a bit chunky, so I have to be careful to not overcook the potatoes, so there are still bite-sized pieces of potato in the completed dish.

This soup is great for using up leftovers, too. The ham can come from an Easter or Christmas ham, and the potatoes are often leftovers from other big meals. If you want to add a special kick, toss in the leftover mashed potatoes from last night’s dinner. While I like meaty add-ins, there is nothing to say you can’t use your favorite veggies and greens to kick it up a notch.

Potato Soup with Add-ins

(See this recipe on Bakespace.com)

Ingredients

1 large onion
2-3 carrots
Bacon or bacon bits or oil
4 large potatoes
2 quarts chicken stock
1/2 tsp dried thyme leaves
1 tsp dried parsley
2-3 grinds of black pepper
Salt to taste

Add-ins

1/8lb pre-cooked ham or 3 slices crisp bacon, crumbled
1/2 cup shredded sharp cheddar cheese

Directions

Finely chop onion and carrot (I use food processor for this as I like the pieces very small)
If using bacon strips, dice the bacon and then fry in soup pot until crisp

If using bacon bits, simply heat them through (you may need to add some oil, as bacon bits will have less fat)

Add carrots and onions and sauté them until just starting to brown

Chop potatoes into 1/2″ dice

Add potatoes to pot and cool for 4-5 mins with onions and carrots

Add chicken stock and bring pot to  boil. Then lower to simmer.

Add thyme, parsley pepper and salt to taste

Cool until potatoes are just soft

Use spoon of potato masher to break up potatoes but not entirely. Make as smooth or chunky as you like.

Once finished, Take off heat and add in your favorite Add-ins

Add ham, crisp bacon, smoked sausage, kale, vegetables, whatever you like.
Add cheddar cheese
Add splash of milk or cream

        

Previously in Recipes in Rotation:

• Taco meat seasoning for ground turkey
• Mild Taco Sauce in the style of Taco Bell
• Gnocchi Au Gratin Orleans from Emeril Lagassé