Dutch Yellow Potato Soup
Mar 16, 2015, Updated Aug 02, 2022
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A big, warm bowl of potato soup is sure to bring a smile to your face! This soothing potato soup recipe is adopted by Melissa’s Produce. If you can find Melissa’s Baby Dutch Yellow Potatoes in your local grocery store, this recipe works best with them – but any gold or yellow potato will work just fine and taste great! Feel free to serve this for lunch, dinner, or a pre-dinner appetizer. The added ingredients of bacon, onions, garlic, jalapeno chile and white wine combine to make an incredibly flavorful soup. Bring a big spoon – this soup is hearty!
Dutch Yellow Potato Soup
Ingredients
- 1 tbsp olive oil extra virgin
- 6 slices smoked bacon diced
- 2 large onion chopped
- 1 shallot minced
- 2 green onion tops chopped
- 3 cloves garlic peeled and minced
- 1 jalapeno minced
- 1 1/2 tbsp all-purpose flour
- 3 bay leaf
- 1/3 cup white wine
- 3 lbs Yukon Gold potatoes cubed to 1"
- 6 cups chicken broth non-fat, low sodium
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Heat olive oil in a Dutch oven and cook bacon until crisp.
- Remove all but 3 tablespoons of the bacon grease.
- Add the yellow onions and the next 4 ingredients and cook for 5 minutes, stirring often.
- Sprinkle in the flour and add the bay leaves.
- Mix in the wine and increase the heat to high. Make sure to scrape all of the bits from the bottom of the pot.
- Cook until almost all of the liquid has evaporated.
- Add the rest of the ingredients and bring to boil.
- Reduce heat to a simmer, cover and cook for 45 minutes or until potatoes are fork tender.
- Remove 2 cups of the soup, puree it in a blender and stir it into the soup. Serve hot.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
