Roasted Potato Soup With Sour Cream and Bacon(Adapted from NY Times)4 medium Yukon Gold, skin on, sliced ¾-inch thick
2 teaspoons olive oil
Salt and freshly ground black pepper
1 bay leaf
6 thyme sprigs
6 slices bacon
½ cup sour cream
6 cups boiling water/chicken stock - I used 3 cups water/3 cups stock
Pre-heat oven to 375
Toss sliced potatoes in oil and ½ teaspoon salt. Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes. Transfer to a pot with a tight-fitting lid. Pour 1 cup boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5 cups boiling water/stick, cover tightly, and set aside for 1 hour. Remove bay leaf and thyme sprigs. Using a hand blender or working in batches in a blender, purée soup until smooth, adding more boiling water if mixture is too thick. Season with salt and pepper, keeping in mind that the bacon garnish will be salty.
Cook bacon in skillet over medium-low heat until crisp but not hard. Crumble bacon. Reheat soup over low heat.
Pour hot soup into bowls and gently place a dollop of sour cream on top. Sprinkle with bacon bits.
Serves 4-6
Joe, I suffered from potato-soup interruptus last night. I got as far as baking the potatoes in the oven but had to stop cooking at that point (nothing serious). I let the sliced potatoes cool, put them in a sealed plastic container and put them in the fridge. Do you think I can just pick up at step two tonight after bringing them back to room temperature?
ReplyDeleteHi Valyn,
ReplyDeleteThat is a good question, I don't see why it should not work since you just puree everything together. I would say give it a shot! The texture might suffer a tad, but the taste should still be good!