Potato and beer soup

I would say potato and beer soup is a once a year type indulgence- if you are on a diet, turn away now. That is how powerful this soup is, even reading the ingredients will make a dieter faint. I made this potato and beer soup after reading “The Fundamental Techniques of Classic Cuisine“, by the French Culinary Institute. I went into the grocery story with a very limited knowledge of the fundmantels and a strong desire to make a potato soup that would clog my aerteries but good! I think I found it! Please consider the constitution of people you serve this to! It is not to be fed to the weak. With great soup comes great responsibility. This is not a quick soup or one of the full day-long beauties. It is in-between but it is just what you want when you feel a need to ‘splurge.’ I reserve the use of potato and beer soup for Super Bowl Sundays.

INGREDIENTSPotato and beer soup
4 cups chicken stock
3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 tablespoon Dijon mustard
8 ounces sliced smoked bacon
2 carrots, 1/2-inch dice (about 1 cup)
Kosher salt and freshly ground pepper
3 stalks celery, 1/2-inch dice (about 1 cup)
2 bay leaves
1 small bundle fresh thyme, tied together with kitchen twine
1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
1 cup light German beer, such as Pilsner
1/4 cup sliced fresh chives

DIRECTIONS
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender. Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.

Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.

To serve this potato and beer soup, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

RATE THIS RECIPE
[Total rates: 0 Average rate: 0]

Leave a Reply

Your email address will not be published.