The first of October has come and gone. Soup season is finally here. Gather your ladles and dust off your big ol’ soup pot, it’s time to get cooking.
I am going to be honest (as usual), I am not the biggest fan of eating soup. I know — shocker. It has to be very tasty, of course, not so chunky and most likely have the word cream implanted in its title in order for me to eat it. I am however, a big fan of making soup.
The art of soup making can be very liberating. I always find that stuffing a pot full of flavorful ingredients and covering it in an abundance of stock and letting it simmer can be magical, freeing and sometimes even lead one to a sense of sanity at the end of the day.
Creating a pot of soup is difficult, you say? I think not. As long as you have all of your necessities in one place — the soup pot, that is — you are sure to be well on your way to slurping up a bowl full of delicious goodness.
I find the key to a good soup is the stock. It is always better to use homemade stock from bones or vegetables. It is also the most efficient and inexpensive way. Sometimes you have to go the store-bought route — totally understandable. I do this myself. When doing so I always try to be aware of the ingredients in the stock product I am buying.
Another secret, which isn’t much of a secret, to an award-winning soup is to season it well. Keep seasoning with salt (go a pinch at a time to avoid over-salting), then taste, season, taste, repeat, repeat, repeat. Follow this process until your tastebuds are dancing.
So I am sure you are anticipating the top-secret recipe to the best potato bacon soup on the planet. OK, who am I kidding? There really isn’t anything top secret about this recipe, except the fact that anytime anybody asks for this recipe, I inadvertently change the subject. It’s something I have learned to keep to myself, thereby giving this soup a life of its own — a top secret life, that is.
If your guests ask you for the recipe just tell them it is top secret and it’s kept in a tight vault or just accidentally change the subject; trust me it works. I only require you to follow a few guidelines when using this recipe. Always be sure to use good bacon, don’t be hasty when cooking, only share with good friends and, of course, enjoy.
Kayleigh’s Top Secret Potato Bacon Soup
Yield : 6 servings
Ingredients:
2 1/2 lb Russet potatoes, peeled
2 cups vidalia onion, chopped
4 cups Chicken stock
12 oz package of pork or turkey bacon, chopped into small dice
1 pint Heavy Cream
Worcestershire Sauce
Tabasco Sauce
Salt & Pepper
Shredded Cheddar and Chives for garnish
In a large pot on medium high heat render the fat from the bacon. If using turkey bacon, more fat may be needed. Add 1 tablespoon of butter or oil if necessary. After all of the fat has released turn the heat down to medium and allow the bacon to crisp. Remove the bacon from the pot being sure to leave the fat behind.
Add the onion to the pot and sauté until soft. Cut the potatoes into even size chunks and add to the pot. Cover with the stock. Cook until the potatoes are tender.
Remove the pot from the heat. Add two dashes of Worcestershire sauce and two dashes of Tabasco sauce. Using a burr mixer, blender or food processor. puree until smooth. Add cream and blend until incorporated. Put the soup back in the pot if removed for pureeing. Add the cooked bacon pieces. Season with salt and pepper. Reheat on low heat if necessary
Serve in individual bowls topped with shredded cheddar cheese and chopped chives
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Got questions? Recipes? Ideas?
Write to Kayleigh- Click here.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
