Ingredients
2 slices bacon
1 T butter
2 ribs celery, diced
1 small onion, diced
3 yukon gold potatoes, cut into 1/2 inch cubes
2 cups stock (veggie or chicken)
1.5 cups milk
1/2 cup frozen corn
salt and pepper
Ingredients--container in upper-left is still-somewhat-frozen stock.
The round thing bottom right is butter.
- Cut the bacon up so it is in small squares or pieces, then fry it up in a Dutch oven until thoroughly crispy. Drain on a paper towel and pour off the grease. Don't wash the pot!
- Next, melt butter in the same pot and sauté the onion and celery until glassy--maybe 5 minutes.
- Add the potatoes and stock. Bring to a boil and simmer for about 1/2 hour until the potatoes are soft. At this point you can turn off the heat and let everything sit for a few hours if you like. Or, go straight to step 4.
- Put the crispy bacon bits back in the pot. Also add the corn and milk. Bring everything back up to a very low boil. Once boiling, turn down very low (use a heat disperser if possible) and cook for another 10 minutes or so. Salt and pepper to taste.
Soup at the end of step 3 (I added the bacon already).
This was the main/only course for dinner. I made Buttermilk Cheddar Biscuits to go with the soup. (That biscuit recipe is AMAZING by the way. Fluffy. Cheesy. Addictive. And I found it randomly because I needed to use up 1/2 cup buttermilk.)
2 comments:
After reading this blog, I decided to make the same thing for my Sunday dinner with a small twist in the soup. Made potato leek soup--using my new Cuisinart emersion blender (OMG i'm in love) and the biscuits. I've never made biscuits. I don't see myself as a baker..but they came out pretty good for a first attempt. Thanks for posting this!
So glad you tried the biscuits, I've been dreaming about them ever since this dinner! Ooh, an immersion blender! I'm jealous! The potato leek soup sounds yummy.
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