"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Wednesday, October 21, 2009

Creamy Potato Soup with Sour Cream

Found this in Oprah online magazine and thought I'll keep this till winter comes down under during America's summertime. Since there are food that we are not allowed to eat, it is easy to find ideal substitute for them. We love soups, so I am going to give this a try.

In due credit to Rori Trovato, the recipe owner.

Description: a thick puree served with classic baked-potato toppings.

Serves 6 to 8

  • 6 strips bacon(silver side as my substitute)
  • 1 large onion , chopped (about 2 cups)
  • 3 large cloves garlic , chopped
  • 3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
  • 6 cups vegetable or chicken broth
  • Kosher salt and freshly ground black pepper , to taste
  • 1/2 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup chopped chives
In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.

Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender, puree soup until chunky-smooth (or puree in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, Cheddar cheese and chives.

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