This soup came to be because I was absentminded at the Grower’s market. I saw some beautiful red skinned potatoes and fresh rosemary and thought that combo would make for some lovely roasted taters. Once home I saw that I’d had a similar thought the week before, hence the week old potatoes in my potato storing spot. Ok – four pounds of potatoes and some need-to-use-now rosemary. Even though it’s been summertime warm I’ve been jonesin’ to make soup lately. This concoction is simple to make with just a few ingredients, but the toppings really kick it up a notch. Crumbled bacon, creamy goat cheese and chicken made for some happy eating. If I had had chives they would have brightened up the color of the whole thing, so you might want to try that out. This was a nice, thick, filling soup and perfect for chilly nights.
Oh, a word on potato peeling. Some of my potatoes were larger so their skins were thicker. I peeled those. The smaller ones have thin and tender skin which purees up easily. I recommend this for you as well!
Rustic Potato and Rosemary Soup
Serves 6-8
6 slices bacon
1 large onion, or two smaller, diced
1 tsp. kosher salt
1/2 tsp. black pepper
4 lb. small red skinned potatoes, diced
6 c. chicken broth
1 stem fresh rosemary
Salt and pepper to taste
Goat cheese and or/chopped chicken for serving
1. Heat a dutch oven or soup pot over medium low heat. Add bacon and cook slowly; flip when browned and continue to cook until crisp.
2. Remove bacon to a paper towel and remove excess fat from pan, leaving about two tablespoons. Crumble bacon and reserve for garnish.
3. Add onion, salt and pepper and saute until softened, about 8 minutes, scraping the bottom of the pan.
4. Add potatoes, chicken broth, and rosemary. Bring mixture to a boil over high heat.
5. When mixture reaches a boil, reduce heat to low and partially cover. Simmer for 20 minutes or until potatoes are tender.
6. Remove woody stem of rosemary and puree with stick blender (or transfer to food processor/blender). Leave soup slightly chunky.
7. Add salt and pepper to taste. Serve with chopped chicken, crumbled goat cheese and crumbled bacon.
