Lucky Wake-Up Potato Soup

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PotatoSoupThis recipe is the perfect elixir for what ever ails you. The combination of sweet and savory is sure to please any palate. It was passed on by an entrepreneur who specializes in meal preparation, Gourmet Girl-by-the-Sea.  I have had the pleasure to network with her over the last few months.

“My boyfriend stayed in bed ill with a fever and was really sick for two days.  On the second day I thought about what would make an Irishman find comfort?  Of course, potatoes and the smell of bacon!  I found the recipe for potato soup on FB in the morning, then adapted it at night.  He rose from the bed and came down the stairs to the comforting smell of bacon. The  curiosity and smile on his face when he saw the potato soup was all I needed.  As luck would have it, this Irishman ate two hearty bowls both Saturday and Sunday night.  He is much better and ready to live life again!

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Lucky Wake-Up Potato Soup

Print recipe
Lucky Wake-Up Potato Soup

Ingredients

  • 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 cups milk
  • 4 cups water
  • 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
  • 1/2 regular package uncooked bacon, finely diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • pinch of nutmeg
  • ear of corn
  • bit of spinach
  • 1 diced red pepper
  • 3/4 cup salted butter
  • 3/4 cup flour
  • 1/4 bunch freshly chopped parsley
  • For garnish -Shredded cheese fried bacon bits chopped green onions

Directions

1 In large pot, boil potatoes in water 10 minutes. Drain and set aside.
2 In sauté pan, cook bacon until crisp.
3 Drain bacon fat and place on paper towel over plate to drain more.
4 Add onion, celery, spinach and red pepper to bacon pan over medium-high heat until celery and red pepper are tender, about 5 minutes.
5 To the large potato pan, add milk, water, bullion, corn kernels, salt and pepper.
6 Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
7 Do not let mixture boil. In small, heavy saucepan melt butter.
8 Add flour and mix well.
9 Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
10 While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
11 Stir in parsley, a pinch of nutmeg, cooked corn and reserved potatoes.
12 Garnish with cheese, bacon bits, onions or all three.