Dutch Yellow Potato Soup
A big, warm bowl of potato soup is sure to bring a smile to your face!
Feel free to serve this for lunch, dinner, or a pre-dinner appetizer. Bring a big spoon – this soup is hearty!
– olive oil extra virgin
– smoked bacon diced
– shallot minced
– green onion tops
– cloves garlic
– all-purpose flour
– Yukon Gold potatoes
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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.
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.
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