Potato-Onion Soup Recipe
This hearty soup is positively irresistible on a cold winter day—especially with a generous crumble of extra bacon on top. If you’ve got leftover potatoes on hand, you can throw this together easily with ingredients you probably already have around the house
Ingredients
| 8 | slices | bacon |
| 3 | cups | onions, minced |
| 1 | teaspoon | crushed garlic |
| 1 | tablespoon | balsamic vinegar |
| 4 | cups | cooked white potatoes* |
| 4 | cups | chicken stock |
| 4 | cups | potato water |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| ~ | chopped | Italian parsley for decoration |
| *Reserve the water that you cook the potatoes in for this soup. If you did not save it, add the equivelent liquid in stock or plain water. |
Directions
- Fry the bacon, pat off the excess grease, allow to cool, then crumble; set aside.
- Discard all but two tablespoons of the bacon grease and return the pan to stove over medium-high heat. When the fat begins to sizzle, add the onions.
- Lower the heat to medium-low and sauté the onions until they become golden brown—approximately 3 to 5 minutes.
- Add the garlic and cook for one minute.
- Pour the balsamic vinegar over the onions and garlic and continue cooking for one minute.
- Combine the cooked potatoes and the onions and pass them through a food mill to form a smooth paste. (Alternatively, place them in large bowl and use a potato masher.) NOTE: Do not mash the potatoes in a food processor; it makes them gummy.
- Place the potato-onion mixture in a large saucepan and stir in the stock and potato water.
- Add the salt, pepper, and five strips of crumbled bacon. Mix well and continue cooking for 20 minutes.
- Taste and adjust the seasonings.
- Ladle the soup into bowls and top with the Italian parsley and remaining bacon.
Preparation Time:
A Barbara Adams Beyond Wonderful recipe.
