For day 15 of Soup Month 2014 we made what could be the best Cream of Potato Soup I've ever tasted. This delicious soup comes from an old collection of Irish recipes and even though the original recipe is over 70 years old, after tasting the soup I wouldn't change a thing. Not only is this soup delicious, it is elegant enough to be served at your Thanksgiving or Christmas dinner. It's that good!
Some potato soups come across as think and heavy, but this soup is light, creamy and luxurious. A light sprinkle of chives and cooked bacon are the perfect finishing touches. We served the soup as a side dish with grilled New York strip steaks and it was an excellent change from the usual baked potato. Enjoy!!
1/4 cup Salted Butter
1 large Yellow Onion, chopped
1-1/2 lbs (about 6) Potatoes, peeled and chopped
3-1/2 cups Chicken Stock
3-1/2 cups Milk
1-1/4 cup Half and Half
1/2 lb Bacon, chopped and cooked
1 tsp Salt
1/2 tsp Ground Black Pepper
1/8 tsp White Pepper
Melt the butter in a large saucepan and fry the onion until softened, but not browned. Add the potatoes, stock, and milk, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally to prevent the potatoes from sticking.
Puree the soup using an immersion blender, or use a stand blender, until the soup is completely smooth. Taste and adjust the seasoning, if needed, and stir in the half and half. Bring the soup just to a boil then remove from the heat. Ladle into soup bowls and garnish with chives and the cooked bacon. Serves about 8.