Potato & Apple Cider Soup
This recipe provides 4 servings.
What's so special about a potato soup? Our potato soup is prepared with sweet apple cider, giving it an unquestionable and unique flavour.
This recipe requires a substantial amount of dicing and chopping. If you are aiming to have it ready for a specific meal time make sure you allow enough time for the prep work. We use our food processor to dice the onions, carrots and celery but everything else is processed with a knife on a cutting board.
Some may consider the soup to be light on seasoning, but remember that we use our homemade chicken broth which is not chicken stock, it is a fully seasoned chicken broth.
This is a vegetable soup that uses potatoes as the primary vegetable. You can add all sorts of additional vegetables. Such as; cauliflower, broccoli, peas, waxed beans, green beans, parsnip, turnip and leeks (time to clean out the refrigerator).
Ingredients
- 3 rashers of smoked bacon, chopped
- 260 grams yellow onion, peeled, diced
- 130 grams carrot, peeled, diced
- 100 grams celery, diced
- 3 garlic cloves, minced
- 1/4 tsp dried rosemary
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all purpose flour
- 4 cups homemade chicken broth
- 3/4 cup sweet apple cider (sweet does not mean sugar added, it means non alcoholic)
- 4 cups yellow flesh potato, 1/2" cubes
- 1 bay leaf
- 1/4 cup red pepper, diced
- 1/8 cup green onions, diced
- 1/2 cup frozen corn niblets
- 3/4 cup whipping cream
Directions
- In a soup pot add the chopped bacon on medium heat. Mix, do not allow the bacon to burn. The intent is to render the fat from the bacon to sauté the onions, carrots and celery.
- Add the onion and sauté until it is translucent, about 3 minutes.
- Add the carrots and celery and sauté for 5 minutes.
- Add the garlic, rosemary, red pepper flakes, thyme, salt and pepper. Mix well.
- Sprinkle the 2 tbsp of flour over the vegetable mixture and mix well, continue to mix for 2 minutes in order to cook the flour. (The flour should absorb all of the oil. If necessary add more flour.)
- Using a whisk slowly blend in 1 cup of the chicken broth, making sure there are no flour lumps.
- Add the balance of the chicken broth and apple cider. Mix well. Bring to a boil.
- Add the cubed potatoes and bay leaf. Cover and simmer for 10 minutes.
- Add the red pepper, green onions and corn niblets. Cover and simmer for another 10 minutes. (Check the potatoes for softness, if necessary simmer for a few more minutes.)
- Remove the bay leaf and discard.
- Using a hand blender purée about a 1/4 to a 1/3 of the soup.
- Taste and adjust for salt and pepper.
- Add in the cream, mix, cover and simmer for another 5 minutes.
- Serve!