This recipe for Potato Soup is the second in a series of homemade soup recipes that will be published on Summer Kitchen Creations this month. Here is a link to the first recipe for Lemon Chicken Orzo Soup. For this recipe and more soup recipes visit my Pinterest Soup & Stew Board and follow me on Pinterest.
Creamy potato soup is one of the quintessential comfort foods – especially for anyone that loves potatoes!
My mother-in-law, Fran, recently spent a week visiting Dan and myself. As I cooked meals in the kitchen, Fran and I chatted about what she liked to eat.
I knew from a prior conversation that she loved potatoes and especially liked potato soup. I decided to make potato soup one evening for dinner.
When Fran found out I was making potato soup she was excited. Fran told me how much she loved potato soup because her mother used to make it when she was a little girl. During the Great Depression, potato soup was a great way to stretch a few ingredients into a filling meal. I’m sure when you have a family with 10 kids any mom is going to look for a way to stretch her food dollars.
When I made the decision to serve potato soup, I didn’t realize the meal I was making would stir up vivid memories of childhood. Obviously, I had high standards to measure up to with my own version of potato soup.
While I know that my potato soup was not the same soup that Fran’s mom once served, I am honored that my modern twist on a classic recipe served as a catalyst to her memories.
How do you take a classic comfort food and give it a modern twist?
For this recipe, I added Pancetta. Most potato soup recipes from the 1930’s or ’40’s likely didn’t contain any meat because meat was costly or rationed during World War II. Pancetta – the Italian version of bacon – is cured pork belly that unlike bacon is not smoked as part of the processing. I don’t care for smokey flavors so I made this substitution. Plus, I am able to conveniently pick up a pack of diced Pancetta during my regular Aldi shopping trips. Pre-diced Pancetta saves me a step in the recipe!
As I looked at many other potato soup recipes I noticed many of them called for twice the amount of butter as I use. Because I use the renderings from the Pancetta, I can reduce the amount of butter used to saute my veggies and to make the rue.
Finally, by blending whole milk with the butter and vegetable broth, I am able to get a rich, creamy taste without the additional fat found in heavy cream. A common cooking substitution for heavy cream is to use a combination of whole milk with butter. I decided to skip the added fat and calories found in heavy cream by making this substitution.
Now, on to the recipe!Print
This creamy potato soup will satisfy your comfort food craving without all the extra fat and calories found in typical potato soups.
- 2 tbsp butter
- 1 onion, diced
- 2 stalks celery, diced
- 1 cup carrots, diced
- 2 cloves garlic, diced
- 2 ounces Pancetta, diced
- 1/4 cup flour
- 2 cups whole milk
- 2 cups vegetable broth
- 3 cups potatoes, diced
- 1/4 tsp. white pepper
- 1/4 tsp. salt
- Dice your Pancetta and cook it over medium-low heat in your Dutch Oven for 5 minutes.
- As the Pancetta cooks, prepare your onions, celery, carrots, and garlic by finely dicing them.
- Remove the Pancetta from the Dutch Oven and drain the Pancetta on a paper towel.
- Add 2 tablespoons of butter to the Dutch Oven and let the butter begin to melt before adding the onions, celery, and carrots. Saute for 5 minutes over medium-low heat.
- While vegetables are sauteing prepare your potatoes by uniformly dicing them. Then set them aside.
- Add diced garlic to the pot and cook for 1 minute.
- Add and stir flour into the vegetable mixture for 1 minute until flour cooks down.
- Slowly add 2 cups of whole milk and 2 cups of vegetable broth to the vegetables. Next, add the potatoes, salt, and pepper.
- Stir the soup frequently while the soup cooks for 30 minutes over low heat.
- The soup will thicken as it cooks.
Do you have any recipes that make you feel nostalgic?