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Recipe: Good Ole Potato Soup

May 23, 2008 at 4:06PM

Good Ole Potato Soup

Serves 6.

4 slices of bacon, diced

4 c. chopped onions

2 tbsp. flour

4 c. beef stock

3 large potatoes, sliced thin

2 egg yolks

1 c. sour cream

1 tbsp. parsley, optional

1 tbsp. chervil, optional

Directions

In a deep pot, sauté bacon for 5 minutes. Add onion and sauté for 5 more minutes. Stir in flour. Add beef stock, stirring constantly. Add potatoes and simmer for 1 hour.

Combine egg yolks and sour cream and stir into soup. Simmer for 10 minutes, stirring constantly. Sprinkle with parsley and chervil, if desired, and serve.

Cabbage And Potato Soup

Serves 4.

The following recipe is from "The Best Recipes in the World" by Mark Bittman (Broadway Books, $29.95).

2 thick slices of bacon, diced

1 medium onion, diced

1 small head of cabbage, cored and shredded

1 tbsp. caraway seeds, lightly crushed

2 medium to large potatoes, peeled and cut into 1/2-in. dice

6 c. beef, chicken or vegetable stock, plus more, if needed

Salt and black pepper

1 cup croutons

Directions

Cook bacon in a large saucepan over medium heat, stirring occasionally until some of the fat is rendered, 3 to 5 minutes. Add onion and cook until it is translucent, about 4 minutes. Add cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.

Add the caraway seeds and the potatoes. Lightly brown the potatoes, about 5 minutes. Add the stock and bring to boil. Reduce heat and simmer for about 20 minutes or until the potatoes are very tender. Add salt and pepper to taste. Thin with a bit of water or stock if soup seems too thick. Garnish with croutons and serve immediately.