Now that St. Patrick’s Day has come and gone, and I’ve braised more than my fair share of pork shoulders , it’s time to get back to those simple soups and salads that define a greener landscape. Winter makes me want those stick-to-your-ribs crockpot meals, but when March shows its pretty green face around the corner, I’m ready to lighten things up a bit.
This soup plays the part of a not-quite-Spring, still-a-bit-of-winter meal. Inspired by Food52’s potato soup , this tastes like comfort food, yet is actually light and perfect for a chilly Spring evening. I suppose it’s a play on the classic American restaurant version of baked potato soup, but I shied away from actually calling it that. In my mind, baked potato soup conjures up a bowl full of cheese, huge potato chunks (which I abhor in soups), and sour cream thrown recklessly on top.
That’s not this soup. This soup is velvety – perfectly smooth with nary a chunk to be found (except for the garnish). This soup is creamy yet without the use of heavy cream – broth or even water lightens up the bowl. And the flavor is reminiscent of chicken noodle or vegetable while allowing the blended potatoes to entrench all the ingredients into one smooth masterpiece.
Potato Soup with Bacon and Scallions
by Every Little Thing
Keywords: saute soup/stew side gluten-free winter spring
Ingredients (serves 2)
Heat saucepan over medium heat. Add bacon bits and cook until brown and crispy, about 10 minutes. Using a slotted spoon, remove bacon and lay on paper towel to drain. Remove all but 1 tablespoon of bacon grease, then add carrot, celery, onion, and garlic to pan. Cook over medium heat until soft, about 10 more minutes. Add potato cubes and broth. Bring to a boil over medium high heat and cook potatoes over a low boil, uncovered, until soft, about 20 minutes.
Using an immersion blender (or carefully pouring into a regular blender in batches), blend until smooth. Stir in the Greek yogurt/sour cream, and top with bacon bits and sliced scallion.
Sure, we’re topping this light, velvety soup with bacon. And sure, we used a tablespoon of bacon grease to cook the vegetables. But why not? We’re certainly not going to waste the grease, and how can you have potato soup without bacon?
P.S. Your soup will probably be lighter in color – the vegetable broth I used (organic Trader Joe’s brand) was extremely bright, which turned the soup almost orange. No worries – tastes amazing. And where’s the rest of that bacon garnish?!
Question: What’s the last soup you ate? What kind of garnishes do you enjoy?