Some food, some drink.

Something Edible on Video: How to Make a Consistent Pot of Potato Soup.

Abstract:

I'll be the first to admit that more often than not, the only consistent thing about the way I make soup is that I'm darn inconsistent. Oh sure, I often start with a good stock, and I'm not ashamed to use a Crock Pot when it makes sense to do so, but for the most part, soups are an exercise in creativity. That being said, I think potato soup could very well be the exception to the rule. It's real easy to screw up potato soup; and with respect to the spud, I've seen all kinds of soup fails. "Greasy", "watery", "starchy", "raw", and "insipid" simply aren't adjectives one likes to hear when they're describing the bowl in front of them; but more often than not, I find that it's the potato soup that hits one or more of these marks.

Making good potato soup is about being consistent in method and ingredients. I've probably said it before, but it's true that (s)he who controls the starch, controls the soup. In this video, I'll show you methods to coax the starch out of the potato whole cooking; all the while adding layers of flavor as you go. You don't need any fancy stick blenders this time, a good potato masher will take you where you need to go. I know it's fashionable to "go loaded" with a potato soup; but honestly, this soup can stand on it's own just fine as well. So, if you're not a fan of gratuitous toppings, this particular potato soup recipe may be right up your alley!

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

1 oz fresh side fine dice (About 1/4 cup. 3 strips of bacon will work too)

1/2 sweet yellow onion fine dice (get the biggest onion you can find or use all of a smaller one).

2 tsps Kosher salt

1/2 tsp black pepper

5 Yukon Gold Potatoes Medium-sized ones, peeled and cut to a 1/2 inch dice.

12 fluid oz water (You might not need it all. Just use enough to cover the spuds.)

1 tsp Balsamic vinegar

1/4 cup heavy cream

1 Tbsp butter

1/2 cup milk (1/4 cup initially, and then another 1/4 cup later to adjust thickness)

In a medium pot, over medium to medium-low heat, render the fat out of the lardons of fresh side. Continue until the fat cubes are golden brown (about 10 minutes). Add diced onion, salt and pepper and continue to sweat on medium-low for 5-7 minutes or until the onions begin to just caramelize. Add the potato dice and raise the heat to medium. Cook for 10 minutes while stirring every minute or to ensure that nothing burns.

Next, add enough water to just cover the potatoes and bring to boil over medium heat. Continue to simmer over medium-low for about 5-7 minutes or until potatoes are not quite completely fork-tender. Hit with a potato masher to desired lumpage and stir in vinegar, cream, butter and 1/4 cup milk. Finish to desired consistency with the additional milk before serving and tweak the salt and pepper if necessary.

Notes:

Wanna know what picking the right variety of potato and knife skills have to do with potato soup? For those kinds of details (and a how-to photo or two), you'll definitely want to scope the original post for this recipe!

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