Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
No ratings yet
Dutch Yellow Potato Soup
Course:
Soups
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
*Note: Garlic toast goes great with this soup!