Author Notes
I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB Cookie —OB Cookie
Test Kitchen Notes
No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy, and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life. You might be skeptical, as we were, about not including some of the bacon fat in the dressing, but trust us -- this keeps the whole thing bright and perky. Of course, for you gluttons out there, it's always an option. - A&M —The Editors
Continue After Advertisement
Ingredients
- For the Soup
-
1 tablespoon
butter
-
1
large onion diced
-
1
large carrot diced
-
1
rib celery diced
-
3
cloves garlic diced
-
1 sprig
rosemary chopped
-
1 teaspoon
salt
-
6
medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes
-
7 cups
chicken stock or water
-
1 cup
low fat sour cream
-
salt and pepper to taste
- For vinaigrette
-
4 pieces
thick cut bacon
-
3
green onions finely sliced
-
3 tablespoons
white wine vinegar
-
2 tablespoons
olive oil
-
pinch salt
Directions
-
Add butter to large pot on medium high heat and melt
-
Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.
-
Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes
-
Turn off heat, add sour cream and puree in blender or with immersion blender
-
To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.
-
To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.
See what other Food52ers are saying.