Basic + creamy potato soup #feedingabrokenheart

Basic + creamy potato soup #feedingabrokenheart

I do love a good recipe. For sometime now I have followed a food blog called Lindsay (of Pinch of Yum) creates the most delicious, easy idiot-proof recipes that are irresistible. She’s a foodie after my own heart.Recently, Lindsay and her husband, Bjork, suffered the terrible loss of their premature baby Afton and, as she wrote about this heartbreaking time for her and her family, I continued to follow (and cry) as I read their painful journey through the grief. Every time I read, I’d hug my babies tighter and cursed myself for the times I’d lost my temper or raised my voice.

With the first recipe after this terrible loss, Lindsay has launched #feedingabrokenheart campaign and inspired by her honesty, strength and beautiful writing I wanted to get involved. So the morning I received this gorgeous recipe in my inbox, I set about making it to feed my lovely friend who is feeling the pressure of two teeny people and major sleep-deprivation.

As many of you know, I’m no purist when it comes to cooking so I have added, as always, my own spin on it!

Basic + creamy potato soup

Serves 4-6

1 tbsp olive oil
1 cup of bacon lardons
3 medium-sized potatoes (peeled and cubed)
2 cups mirepoix (onion, celery, carrot, finely diced)
3 cloves garlic (finely chopped)
2 cups whole milk
4 cups boiling water mixed with 1 stock cube (I use Avecrem vegetable stock cubes)
1/4 cup of plain flour
Salt and pepper to taste (I use 1/2 tspn salt and 1 tspn pepper)

How to make it:

Despite being the very lucky owner of a dishwasher (and I don’t mean the Husband!), I do like a one-pot meal. Any meal that can be beautifully brought together without the hassle of multiple pans is a hit in my book! So, in a large casserole pan over a medium to high heat, fry the bacon lardons until crispy (approximately 5 minutes). Keep and eye on them and stir regularly so they don’t catch. Leaving the bacon fat hind in the pan, remove the lardons with a slotted spoon to a plate with a sheet of kitchen roll (tip a nod to healthy cooking!)
Next, lower the heat and add your mirepoix . Cook for 5-7 minutes until softened but not browned. Add the finely chopped garlic and half of your peeled and cubed potatoes, put the lid on the pot and sweat for approximately 10 minutes until the potatoes are softened. Again, check and sir regularly to avoid catching.
Remove the lid, add the flour and stir well. Cook for 1-2 minutes to cook the flour. This will have thickened your vegetables, but don’t worry. Now add the milk and stir well. Add the stock and reduce the heat to low to medium so the soup can simmer. Simmer for 10 minutes and allow to cool slightly.
Transfer the soup to a blender and blitz until smooth. This step is optional, but I like my soups smooth and Mr High Heels like hi chunky so here we get the best of both worlds!
Once blitzed, transfer the soup back to it’s pot and add the remaining 1 and a 1/2 finely diced potatoes and simmer until tender.
Serve with a sprinkle of the bacon lardons and a few freshly-snipped chives. Bread or a warmed brioche bun is optional.


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