I would say potato and beer soup is a once a year type indulgence- if you are on a diet, turn away now. That is how powerful this soup is, even reading the ingredients will make a dieter faint. I made this potato and beer soup after reading “The Fundamental Techniques of Classic Cuisine“, by the French Culinary Institute. I went into the grocery story with a very limited knowledge of the fundmantels and a strong desire to make a potato soup that would clog my aerteries but good! I think I found it! Please consider the constitution of people you serve this to! It is not to be fed to the weak. With great soup comes great responsibility. This is not a quick soup or one of the full day-long beauties. It is in-between but it is just what you want when you feel a need to ‘splurge.’ I reserve the use of potato and beer soup for Super Bowl Sundays.
INGREDIENTS 4 cups chicken stock 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups) 1 tablespoon Dijon mustard 8 ounces sliced smoked bacon 2 carrots, 1/2-inch dice (about 1 cup) Kosher salt and freshly ground pepper 3 stalks celery, 1/2-inch dice (about 1 cup) 2 bay leaves 1 small bundle fresh thyme, tied together with kitchen twine 1 leek, green top trimmed, 1/2-inch dice (about 1 cup) 1 cup light German beer, such as Pilsner
1/4 cup sliced fresh chives
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender. Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
To serve this potato and beer soup, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
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