Adapted from Straight from the Farm.
Do not be fooled by this humble photograph. You are looking at a soup so delicious you’d be a tyrant not to cry.
I made a few small adjustments from the original recipe: dried rosemary and minced garlic instead of fresh, half-and-half instead of cream, a stock cube instead of vegetable broth, real bacon instead of soy bacon, and bacon fat instead of butter. (Ignore the butter in the picture; I didn’t use it.) With the exception of the bacon and bacon fat, all of these adjustments would supposedly make your recipe worse, but the effect on the taste is minimal to none. It just makes things a little cheaper and easier.
Chop your potatoes. I used a variety—Idaho, Yukon gold, and red—because why not, when you can buy them loose at the supermarket. In a bowl, toss with olive oil, rosemary, garlic, salt and pepper, then spread on a foiled baking sheet and bake in a 400 degree oven for 40 minutes.
While that’s going on, chop your leeks and onions. My favorite part of chopping leeks is pushing my finger through the resulting disks, and popping the layers of circles out. I’m five.
AND THEN YOU FRY THE BACON. At this point nobody will get on your case if you eat a couple strips or five or six. Then chop whatever bacon you manage to have left.
In the same pan, with the leftover bacon fat, fry the leeks and onions ‘til soft.
Now you’ve got your roasted potatoes, your fried green stuff, and your chopped bacon. Put everything in a stock pot with about 7 cups of water and a stock cube, and simmer for a little while. Then, since I don’t have an immersion blender, I blended about half the soup in an actual blender, and used a potato masher on the rest to get it the right consistency. Works fine.
Last but not least, add the half-and-half. Then devour.
ROAST POTATO GODDESS SOUP
Makes 6-8 servings
4 assorted potatoes
1 small onion
1 pound of bacon, minus a few strips you can eat immediately
2 Tbsp. minced garlic
2 tsp. dried rosemary
2 Tbsp. olive oil
1 cup half-and-half
salt and pepper to taste
1. Preheat oven to 400F.
2. Chop unpeeled potatoes in small cubes. Toss with oil, rosemary, garlic, and some salt and pepper, then spread on baking sheet lined with foil. Roast for 40 minutes.
3. While potatoes are roasting, chop leeks and onion. Discard dark green tough leaves from the leek.
4. Fry bacon, then chop into small pieces.
5. In the same pan, fry leeks and onions in remaining bacon fat.
6. When potatoes are done, combine them, bacon, leeks and onions in a stock pot. Cover with 7 cups water and a stock cube. Simmer about 10 minutes.
7. If you don’t have an immersion blender, use potato masher to soften the soup, and/or blend about half the mixture in a conventional blender.
8. Slowly mix in half-and-half. Serve immediately.