So I finally mastered Potato Soup. Yes, potato soup was something I had been working at since me and my daughter were on our own. So for about 10 or so years.
My husband had a cold the other day and wanted chicken noodle soup and grilled cheese. I decided that I needed to take a stab at potato soup. This is something I try every fall and winter a few times. Normally without success. I checked some of my ingredients that I have known I wanted and some I thought of trying this time around and decided to do something different with the base of the flavors. I made a small pot because I knew it was a test and it possibly wouldn’t turn out. It was AWESOME, I even left a smidge in the bottom for my husband to taste it because I had to have someone else’s opinion even though I knew it was awesome. He loved it. I immediately started writing down everything I used, all the amounts and the directions. I did not want to forget anything.
There are a few variations you can make to make this tingle YOUR tastebuds, since yours may not be the same as mine.
The first variation you can do is to use the brand of bacon that you and your family prefer. This will be one of the base flavors. If you use bacon that you already prefer that is step one to a great soup. Secondly, I used thick sliced mushrooms. I love mushrooms, not everyone does. Some people like them but not in huge thick slices, which mine were. If you know there benefits and enjoy there flavor but there feel, you could dice them up. If you don’t enjoy them at all, like my daughter, you can omit them alltogether and just make a white wine roux. Which will have you following the recipe along just omiting the mushrooms. When the butter starts to boil, add flour, incorporate and add white wine and thicken.
Let’s get started.
Heidi’s Potato Soup
1/2 c. Butter
8 oz. Baby Bella Mushrooms (thick sliced)
1/4 c. All Purpose Flour
1 c. White Wine
2 T oil
1 small onion, chopped
2 cloves of garlic
4-6 c. of chicken broth (less or more to your liking)
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 c. heavy cream
1/2 c. milk
4 Lg. Potatoes (cubed)
1/2 pkg. Bacon (chopped)
Heat oil in large pot on medium heat.
Saute onion, garlic and bacon 5-7 minutes or until soft.
Add potatoes and almost cover with broth. Reserving more broth for later.
Bring to a boil.
While onion mixture sautes, melt butter in a medium saucepan.
Add mushrooms. Cook until soft, about 10 minutes.
Add flour until absorbed. Add wine. Stir.
Mixture will thicken quickly. Remove from heat.
Add mushroom mixture to potato mix.
Season with salt, pepper and thyme.
Bring to a boil for 10-15 minutes or until fork easily pierces potato.
Add cream, 1/4 c. at a time.
Mash to your preferred consistency, I like mine slightly chunky.
Add more cream or seasoning to taste.
If its not as soupy as you like. Add more broth.