Cream of Potato Soup/Gretchen McKay
My daughter Olivia is obsessive about three things in existence: Harry Potter, anything related to the Titanic and Eat’n Park’s Cream of Potato Soup &... and never always for the reason that order. Weekly and Wednesday &- Potato!Soup!Day. because it’s known in Livvy Land &- the drumbeat starts around an hour before dinner: &"Don’t you are feeling like potato soup, Mother?&" &"Boy, wouldn’t some potato soup taste good at this time?&" &"Hey, guess what happens day it's, right?&"
Each day to locate a good recipe I'm able to approximate in your own home, that’s what.
Naturally, I went to the origin. But you are aware how this stuff go. Both Chef Regis Holden and Kevin O’Connell, senior VP of promoting, declined &- very nicely &- to talk about the recipe for this, that is made fresh several occasions each day if this’s around the menu, and it is Eat’n Park’s most widely used soup, selling two times the quantity because the other varieties.
&"It’s such as the Smiley Cookie and Super Hamburger. A phenomenon,&" stated Mr. O’Connell. &"People plan their week around it.&"
A minimum of Chef Holden graciously shared some ideas on which helps make the restaurant’s Cream of Potato Soup so darn great, and so i could think of a recipe by myself: Begin with a chicken-based broth, thicken the soup having a liaison produced from roux and hot cream, and employ a &"good starchy potato, just like a russet,&" he advised. Also, he spilled the beans around the soup’s &"secret&" component: Bacon.
Here’s my form of their popular masterpiece, before your St. Patty’s Day celebration.
Wednesday Night Cream of Potato Soup
- 3 tablespoons butter, divided
- 1 tablespoon extra-virgin essential olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1/2 cup finely diced carrot
- 1 teaspoon chopped fresh parsley
- 5 cups chopped peeled taters
- 2 cups water
- 4 cups chicken broth
- two tablespoons flour
- 1 cup half-and-half
- 4 slices crisp-cooked bacon, crumbled
- 1/2 teaspoon salt
Freshly ground pepper to taste
Heat 1 tablespoon butter and oil inside a Nederlander oven over medium heat until butter melts. Add onion, celery and carrot prepare, stirring from time to time, until softened, four to six minutes. Add parsley prepare, stirring, until aromatic, about ten seconds. Stir in taters. Add water and broth provide an active simmer over high temperature. Reduce heat to keep simmer and prepare until very tender, about fifteen minutes. Puree the soup by having an immersion blender, or perhaps in batches inside a blender, until smooth.
Inside a separate saucepan, create a roux by melting remaining two tablespoons butter. Add flour, and prepare over low heat, whisking constantly, just until flour has lost its raw smell, about a few minutes. Warm half and half until hot within the microwave after which gradually give a little in to the hot roux, whisking until smooth. Add roux to remaining hot cream, whisk to mix, after which stir mixture in to the simmering soup. Stir in crumbled bacon bits, and season with pepper and salt.
Simmer soup for the next 10-20 minutes, to permit the flour to melt and absorb the liquid. (When the simmering time is simply too short, the flour within the roux will stay grainy.)
Makes eight to ten servings.
Adapted from &"The Straightforward Art of Eating Well Cook book&" by Jessie Cost and also the EATINGWELL Test Kitchen (Countryman, $35)
