Cream of Potato and Onion Soup is a perfect addition to your Winter Recipes
1 pound of cubed white potatoes
1 medium white onion, finely chopped
1/4 cup of chopped scallions
1/4 cup of chopped parsley
1/2 cup of chopped bacon (imitation bacon can be used for vegetarians)
1.5 cups of evaporated milk (12 oz.)
1.5 cups of chicken broth
1/2 teaspoon of salt
1/2 teaspoon of white finely ground pepper
2 pinches of nutmeg
2 tablespoons of olive oil
1 tablespoon of butter
In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.