Freshly Dug Potato and Mushroom Soup
Recipe By Chef Jim Coleman
There is nothing better than going on down to your local farmer’s market and picking up some freshly dug small white potatoes. Don’t know what to do with them? Check out this earthy and delicious recipe, and taste the essence of potato.
- 3 slices of good smoked bacon
- 4 cups of chopped mushrooms (i.e. cremini, button, portobello)
- ½ a yellow onion, chopped
- 2 small stalks of celery finely chopped
- 5 cloves of garlic, finely chopped
- 3-½ cups of peeled, diced potatoes
- 2-½ cups chicken broth (low sodium, fat free)
- 1-½ cups of whole or skim milk (skim will make the soup thinner)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoon of chopped fresh tarragon or 1 ½ teaspoon of dried
- 2 tablespoon chopped fresh chives for garnish
- 1. Place the bacon in the freezer for 5 to 10 minutes. This makes it easier to dice. Small dice the bacon and place in a large saucepot over medium high heat. Cook until crisp and remove with a slotted spoon and place on paper towels and set aside.
- 2. Reduce the heat to medium and add the onions, celery and garlic. sauté for 1 to 2 minutes and then add the mushrooms (and the tarragon if using dried) and turn the heat to medium-high.
- 3. Continue cooking for an additional 5 minutes and add the white wine which helps release the moisture of the mushrooms. Once the mushrooms are tender (do not brown them), add the potatoes and stock.
- 4. Bring to a boil, reduce to a simmer and cook for approximately 10 minutes until the potatoes are soft.
- 5. Either transfer to a food processor, or using a hand blender, puree until smooth. If using a food processor, return the soup to the pan and add in the milk.
- 6. Bring the soup back to a simmer, reduce the heat and add the tarragon (if using fresh). Taste and adjust seasonings using salt and pepper. Ladle into bowls garnishing with diced bacon and chives.