It was predicted to be a rainy, wet, cold weekend so a warm, steaming pot of Potato Soup sounded like the perfect thing at Holly’s Diner. I actually have a combined recipe for Potato Soup, its part Chunky Potato Soup from one of those mail order club promotions you get in the mail to entice you to subscribe to receive recipe cards each month and Julie Child’s famous Potage Parmentier (Potato and Leek Soup).
The soup starts with boiling the red potatoes, then sautéing the leeks in butter, combining ingredients and letting everything simmer for about 30 minutes. So with it raining and winding outside, the windows were steamed up inside- perfect. The soup was thick and chunky, creamy and a little spicy – that’s the Ancho chili powder. And top it all off with crumbled bacon as a garnish. The perfect comfort food.
Now what could be better on a rainy day than being inside, and enjoying potatoes and pork fat!
On the next stormy day around your kitchen, enjoy Potato Soup – Holly’s Diner style!
Potato Soup – Holly’s Diner style
8 medium red potatoes
2 cups water
5 tbsp butter
3 tbsp all-purpose flour
Ancho Chili Powder
Ground black pepper
Pinch of sea salt
3 cups milk
1 cup shredded Cheddar cheese (optional)
1 cup crumbled crispy bacon (turkey bacon works fine, too, as long as HH doesn’t see it before it’s crumbled)
Wash and cube potatoes (don’t peel).
Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes.
Rinse and chop leek in fine pieces. Melt 3 tbsp of butter in a large saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until leeks are softened and tender.
Add flour to saucepan; season with Ancho chili powder, black pepper and sea salt to taste. Cook 3 – 4 minutes.
Gradually add potatoes, reserved liquid (about 1 cup) and milk to leek mixture in saucepan. In stages, take a potato masher and by hand gentle mash potatoes to coarseness or creaminess you prefer (I only mash a little, since potatoes are soft they don’t take much and I like the soup chunky). Add cheese (optional). Add more Ancho chili powder and black pepper, as needed. Simmer over low heat for 30 minutes, stirring frequently.
Serve in warmed bowls (so the bowls don’t steal the heat from the soup), and crumbled bacon on the side to sprinkle as you wish on top.
This makes enough for about 3 ½ servings.