You Say Potato…I Say Potato…
Potatoes are a great addition to soups, adding creaminess, texture, and a bit of thickness, depending
on how you prepare them. Here are some popular ways to use potatoes in soups!
New England Clam Chowder
Four servings
ingredients:
- One pound of russet potatoes
- Three 8-ounce bottles of clam juice
- Two tablespoons of butter
- Three bacon slices, finely chopped
- Two medium onions, finely chopped
- Two celery stalks, finely chopped (2 cups)
- Two garlic cloves, finely chopped
- One bay leaf
- A quarter cup of all-purpose flour
- Six 6.5-ounce cans of chopped clams, drained and juices reserved
- One teaspoon of hot sauce
- Salt and pepper to taste
- One and a quarter cups of half-and-half
- Oyster crackers to garnish
directions:
Step One - Bring potatoes, peeled and cut into 1/2 inch pieces, and three 8 oz bottles of
clam juice to a boil in a large saucepan. Reduce the heat to medium-low,
cover, and simmer until potatoes are fork tender, 8-10 minutes. Remove
from heat.
Step Two - Melt two tablespoons of butter in a large saucepan over medium heat. Cook three bacon
slices, then finely chop, stirring occasionally, until some fat has cooked out
and the bacon begins to brown, 6-8 minutes.
Step Three - Add the onions, celery, garlic, and the bay leaf. Cook, stirring often, until onions are softened, 5-7
minutes.
Step Four - Sprinkle the flour on top and whisk until a paste forms. Cook for two minutes (do not let the flour brown). Whisking constantly, add the reserved juice from the clams. Add the potato mixture, the drained chopped clams,
the half-and-half, and one teaspoon of hot sauce.
Step Five - Bring to a simmer and cook, stirring often, until the flavors meld, or about 5 minutes. Remove from the heat
and season with salt and pepper. Serve accompanied by oyster crackers.
Sweet Corn Chowder
Four servings
ingredients:
- Four ounces of bacon
- A large onion
- One stick celery
- A large green pepper, chopped and blanched
- Two medium-sized potatoes, diced
- One bay leaf
- 15 ounces of water
- salt and pepper to taste
- 20 ounces of milk
- Two cups of sweet corn kernels
- Chopped parsley to garnish
directions:
Step one - Cut bacon into dice. Frizzle gently until turning color, then add the chopped onion and celery. When golden brown, add the pepper, potatoes, bay leaf, and water. Bring to a boil. Add pepper to taste and salt lightly.
Simmer until potatoes are tender, then set aside.
Step two - Blend the flour with 1/2 cup of the milk and add to the chowder. Stir until boiling. Heat the
rest of the milk and add to the chowder with the sweet corn. Simmer for a few
minutes, then ladle into bowls and scatter the thick parsley over the top.
Potato Soup (Parmentier)
4 servings
ingredients:
- One pound of peeled potatoes
- One medium-sized onion
- One and a half ounces of butter
- A bay leaf
- 10 ounces of water
- 20 ounces of milk
- Liaison (to bind) one to two egg yolks
- Two and a half ounces of cream
- A leek sliced thin (optional)
instructions:
Step one - Slice the onion and potatoes thinly. Melt the butter in a stew pan, add the vegetables, cover tightly, and cook very slowly for about 6 minutes (do not allow the potatoes to brown). Set aside.
Step two - Add the bay leaf, milk, and water. Cover and simmer for 20 minutes.
Step three - Pass milk and water through a fine sieve and return to a clean pan. Whisk well, then add the liaison (the cream with the egg yolks, whisked). Reheat.
Step four - Serve with fried bread croutons and thin-sliced leeks to taste.
Note: Always add a little of the hot soup to the liaison (to temper it) before pouring it into the bulk soup.