Traditional Potato Soup (Print Version)
# Ingredients:
01 -
1/4 cup fresh parsley, chopped.
02 -
1 bay leaf.
03 -
1/2 teaspoon ground black pepper, freshly cracked.
04 -
3/4 teaspoon fine sea salt.
05 -
1/2 teaspoon marjoram, dried.
06 -
1/2 teaspoon rosemary, dried.
07 -
1/2 teaspoon thyme, dried.
08 -
6 cups chicken stock, good quality.
09 -
2 tomatoes, cut into small pieces.
10 -
1 1/2 cups celeriac, chopped small.
11 -
3 carrots, diced into chunks.
12 -
1 large leek, sliced and rinsed well.
13 -
2 pounds waxy potatoes, cut into thin 1/4-inch pieces.
14 -
1 garlic clove, finely chopped.
15 -
1 large onion, diced.
16 -
8 ounces bacon, cut into small bits.
# Instructions:
01 -
Cook the bacon bits in a pan till they're crisped up, toss in the onion, and sauté until it gets a golden color—about 6 to 8 minutes.
02 -
Toss the garlic into the pan and stir. Let it cook for just about a minute longer.
03 -
Dump in everything else except the parsley. Turn up the heat to bring it to a boil, then lower it, cover, and let it bubble for 30-40 minutes.
04 -
Stir in that parsley and let it simmer for one last minute. Taste and add extra salt and pepper if needed.
# Notes:
01 -
It’s even better after sitting overnight.
02 -
Perfect soup to make and store ahead.
03 -
Waxy potatoes give the best texture here.