I really wanted potato soup this week, but I wanted something savory tasting more than creamy. I also did not have any bacon, or ham on hand. Here is what I came up with, I was quite happy with the result and thankfully this time I wrote it down so I can make it again. My typically experiments in food I don’t write down and then I can never remember what exactly I did, creating a new dish every time.
This dish could, with a few changes become a pretty good vegetarian potato soup.
Savory Potato Soup with pan fried mushrooms:
- 1 tsp bacon grease (use any oil vegetarian)
- 1 cup onion – chopped
- 1 cup celery – chopped
- 2 cups carrots – chopped
- 1 tsp fresh ground pepper
- 6 cups potatoes – chopped
- 4 cups chicken stock (vegetable stock)
- 1/4 tsp Marjoram
- 1/2 tsp Sage
- 1/2 tsp Rosemary
- 2 tablespoons flour
- 2 cups milk
1. Heat a large pan and place the bacon grease in the pan and let heat. I always have bacon grease on hand and use it to cook many dishes. Especally when I want a more smokey meaty flavor in dishes. It will yield a different flavor but any oil will work for this stage including butter, or olive oil.
Once the oil is hot place the chopped onion and celery. Cook in the bacon grease until the onions are just tender.
2. Add the carrots, potatoes, chicken stock, pepper, marjoram, sage and rosemary. Bring to a boil, then reduce heat and simmer until potatoes are tender and beginning to break down. I simmered mine on low for a few hours.
3. Once potatoes are fully cooked mix 1 cup milk with 2 tablespoons flower, make sure that all the flour is blended into the milk and there are no lumps present. Add the milk and flour mixture and remaining cup of milk to the soup. Bring to bubbling.
- 1 container fresh mushrooms – sliced
- bacon grease (or oil of your choice)
1. Heat oil in a pan, add mushrooms a pinch of sage and rosemary. Cook over medium high heat until mushrooms are tender and beginning to brown.
2. Top soup with mushrooms and a dollop of sour cream.
Using butter, oil or bacon grease will create a different flavor for each, the bacon grease gave it a much more meat-esq flavor than butter or other oil. The carrots gave the soup an orange-ish hue.