Tender potatoes, sweet carrots and salty bacon come together to create this delicious Okie Peasant Potato Soup, pure comfort food in a bowl.
Whoosh. That’s the sound of this past month going by. It’s an amazing sound, isn’t it?
This month especially, I don’t mind that Blogger C.L.U.E. reveal day snuck up on me because I’ve been ready for it since the day I found out who my blogger was going to be this month.
You see, I’ve been following Eliot’s Eats for a long, long time now. When I first started reading the antics of an amazing cook who was attempting to eat local as much as possible, I thought the author’s name was Eliot. It fits, right?
Over the years, however, as we corresponded back and forth via the comment section, I learned that the person whose food I’d been drooling over was really Deb and the famed Eliot was her cat. Ah, the clever, wonderful woman and fellow feline lover.
Since our theme for March is potatoes (fits right in with the whole Irish/St. Patrick’s Day thing, eh?), I found the awesome Okie Peasant Potato Soup right away, but that didn’t stop me from spending an awful lot of time going through Deb’s site and reacquainting myself with dish after dish.
Some of my favorites include a fantastic Caramelized Onion Dip that might just make an appearance here during March Madness. Then there’s the Penne Pasta with Chicken and Vodka Sauce that I remembered from years ago. It still looks delicious to me.
This time, however, I chose the soup because it’s been so cold this winter and potato soup is such good soul-warming comfort food. Added to that was the fact that the recipe was based on Debra’s mother’s and I knew I had found a real gem.
This soup was so wonderfully easy to throw together. Using the red potatoes meant that I didn’t have to stand at the counter and peel them. I didn’t even bother peeling the carrot. I just sliced it and added it to the broth.
While the potatoes, carrots and onions simmered on the stove, I made the white sauce in another saucepan, using the bacon drippings that were left from the soon-to-be bacon garnish I had made earlier in the same pan. I added garlic, sautéed it briefly, threw in some flour, whisked it up, then added my milk.
Once it started simmering and thickened, I added it to the cooked potatoes, mashed it a bit (still leaving some big pieces for texture), and it was done.
I had a serving for lunch and the three of us had it for dinner. It’s delicious, as I knew it would be. Doug even had two huge bowlfuls. The carrot adds an element of sweetness, while the bacon offsets it with its saltiness. Delicious.
- 6 slices bacon, cooked crisp (reserve bacon fat)
- 6 (about 1½ lbs.) red potatoes, cubed (leave skin on)
- 1 c. sliced carrots
- 1 T. dried shallots
- 3 c. chicken broth
- 2 T. bacon fat
- 1 garlic clove, minced
- 2 T. flour
- 3 c. 2 % milk
- ¼ t. salt
- ¼ t. fresh ground pepper
- Grated mild cheddar
- Cook bacon crisp and reserve 2 tablespoons of the bacon fat. Crumble bacon and set aside.
- Place potatoes, carrots, dried shallots and chicken broth in a large sauce pan and bring to a boil. Cook until carrots and potatoes are tender, about 10 minutes.
- In a smaller sauce pan, make a white sauce. Heat bacon fat and lightly sauté garlic. (Do not over cook.) Add the flour and whisk until mixture bubbles so you know the flour will not taste raw. Carefully whisk in milk to make a sauce. Cook to a simmer and then remove from heat. Season with salt and pepper.
- Whisk sauce into the potato mixture. Stir until smooth, leaving chunks of potato and carrots. Add bacon. Adjust seasonings.
- Serve. Garnish with cheese.
- Makes about 6 servings.
Deb and I are just about the same age and have very similar thought processes so even though I’ve never met her, I’ve felt as though she is a friend for a long time. I am so thrilled that I had Eliot’s Eats this month. Please go visit her and see how awesome she is.
As you know from the last three second Wednesdays of the month, the Blogger C.L.U.E. Society is a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Bacon Wrapped Potatoes w/ Sriracha Sauce by Debra from Eliot’s Eats
- Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
- Balsamic Roasted Fingerling Potatoes by Wendy from A Day in the Life on the Farm
- Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
- Cheddar Scallion Potato Buns by Lora from Cake Duchess
- Chicken Pot Pie by Heather from girlichef
- Chipotle Sweet Potato Soup by Kim from Liv Life
- Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
- Daisy’s Noisette Potatoes by Janet from Cupcakes to Caviar
- Honey Dijon Roasted Potato Salad by Ramona from Curry and Comfort
- Irish Brown Bread by Kathy from Bakeaway with Me
- Irish Old Fashioned Cocktail by Christy from Confessions of a Culinary Diva
- Okie Peasant Potato Soup by Christiane from Taking on Magazines
- Potato and Celery Root Puree by Lea Ann from Cooking on the Ranch
- Potato and White Bean Soup with Sage by Kathy from A Spoonful of Thyme
- Potato Rolls by Kelli from Kelli’s Kitchen
- Potatoes O’Brien by Azmina from Lawyer Loves Lunch
- Slow Cooker Beef and Guinness Pie by Anna from annaDishes
- Smoked Salmon Chowder by Jean from Lemons and Anchovies
- Tchertma (Zucchini and Eggs) by Kate from Kate’s Kitchen
- Thin Crispy French Fries by Liz from That Skinny Chick Can Bake