Tuesday, January 19, 2010

Chicken and Potato Soup with Bacon

131. For Christmas this year my family added to my kitchen cookbook collection by giving me a wonderful soup cookbook. It is from (Parragon Publishing,
ISBN 9781407581156)
And, a beautiful stand for my cookbooks.
In my soup cookbook was a yummy recipe for "Chicken & Potato Soup with Bacon".
The recipe called for onion and garlic to be sauteed in butter and then add the bacon. I decided this would make the soup very high in fat and cause an oily consistency. So I sauteed the bacon separately and drained it well. I crumbled the bacon and placed it in a serving bowl to sprinkle on top of the soup.
"Chicken & Potato Soup with Bacon"

1 tablespoons butter
1 medium onion, sliced
2 garlic cloves, chopped
9 oz. smoked lean bacon, chopped
2 large leeks, sliced
(I added a stalk of celery also)
2 tablespoons all-purpose flour
4 cups chicken stock
1 lb 12 oz potatoes, cubed
7 oz boneless, skinless chicken breast, chopped
4 tablespoons heavy cream :(I used milk)
salt and pepper
cooked crumbled bacon and sprigs of fresh flat-leaf parsley for garnish

Melt the butter in a large pan over medium heat. Add the garlic and onion and cook, stirring, for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes, stirring. ( I did not add the bacon at this point)
In a bowl, mix the flour with enough stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
Stir in the cream and cook for another 2 minutes, then remove from the heat and ladle into serving bowls. Garnish with the cooked bacon and flat-leaf parsley and serve immediately.

I also made a batch of biscuits and cut them into star shapes.
What a delicious soup...and you can cut down on fat and calories just by substituting a few ingredients.

Soup is a lot like a family. Each ingredient enhances the others;
each batch has its own characteristics;
and it needs time to simmer to reach full flavor.
~ M. Kennedy


Glenda/MidSouth said...

Oh my word!! Whats not to like - bacon & butter! :-) Seriously - it looks an sound so good. Wish I had a bowl for dinner tonight.. Thanks for sharing the recipe.

Debbie said...

Recipe looks and sounds absolutely yummy! I am always looking for new cookbooks - would you mind sharing the name of the cookbook this recipe came out of? You can email me at dfrede@comcast.net

Today would be a great day for some soup - pouring rain and wind gusts up to 50 mph!!! Yikes...

The romantic query letter and the happy-ever-after said...

You blog is a joy to behold for it is all about one of my passions, cooking. I came here thanks to a link from Natasha over at '5 minutes just for me' and I'll forever be grateful to her for it.
Warm regards,

ButterYum said...

Lilly - your soup looks really, really, really good. I was going to make chicken noodle today, but I just might have to make this instead!


~ ~ Ahrisha ~ ~ said...

Ummmm, I love soups and bacon in my potato soup is a must too. Your blog is lovely and I will follow you so I can stop by again.

Mrs. P. said...

Your soup looks devine and those little star biscuits are darling. Your blog is lovely :)



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