If you're looking for a new version of potato soup, this is for you. You'll be surprised that just a few ingredients can provide so much flavor. Part of the cooked potatoes are pureed and then added to the stew to thicken it.
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cook bacon in a large saucepan over medium-high heat until crisp. Add leek; cover, reduce heat to medium-low, and cook 3 minutes. Add stock, potato, salt, and thyme; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Remove 1 cup potato with a slotted spoon; place in a blender. Add 1/2 cup cooking liquid to blender; process until smooth. Return puréed mixture to pan. Sprinkle with parsley.
Loved this. It's hard to find a potato soup recipe that's not loaded with cream. So fast and easy! Didn't have turkey stock so used chicken stock in a pinch but I'm sure it's delish with turkey stock! That was my only substitution.
This was pretty good. I didn't have the material on hand to make the turkey stock so made a ham stock instead which I think added good flavor (though it probably raised the fat content, too). I didn't think it was creamy enough so I doubled the amount that I pureed in the blender. Also added a drained can of corn. I think this would have benefited from some fresh cilantro so I will try that next time.
I played around with it a little bit: I omitted the bacon, threw in some grated zucchini at the end of the cooking time, and sprinkled a little cheese on top. I made some whole wheat croutons (no oil) and - wow - this was wonderful! We're looking forward to having it again soon. It's filed under "stew," so it's hard to find.
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