Hello there friends, today I'm going to show you how to make my favorite Potato Soup. Perfect for a cold or even hot day! I love putting a little corn salsa in the middle of all my potato soups to give them a wonderful, and delicious texture!
5large Baking or Yukon Gold Potatoes, peeled and cut into chunks
2tablespoonsFresh Thyme & Sage chopped
10Garlic bulbs
8cupsChicken Stock or whatever you need to cover the vegetables
1cupHeavy Cream
Salt and Freshly Ground Pepper to taste
For the Potato and Corn “Salsa”
Olive Oil
1cupOnion dice fairly small
2cupsYukon Potatoes cut into medium to small dice, poached in water first
2cupsCorn
2tablespoonsFresh Herbs, sage, rosemary or thyme chopped
Salt and Pepper to taste
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Recipe Instructions
For the Soup:
In a soup kettle, heat the bacon and cook for 5 minutes to release some the fat, add onions and sauté for 3 to 4 minutes or until light golden brown. Add the celery, leeks, potatoes, fresh herbs, garlic cloves and chicken stock. Cook for 45 minutes or until all vegetables potatoes are very soft. Add the cream and insert a hand blender into the soup kettle and puree and process until very smooth. Adjust salt and pepper.
For the Potato and Corn “Salsa”
In the meantime in a frying pan, heat some olive oil and when hot add the onion and cook until light golden brown add corn and potatoes, cook for a few minutes and adjust seasoning with salt and pepper.
Add the potatoes and corn to the creamy soup, and Decorate with bacon bits as the chef did in the video.
You can find the items below used in making this dish at our online store!