This is truly an outstanding potato soup – both for what’s in it and what’s on it! I love it for many reasons – not the least of which are the bacon and cheese toppings. But I think the thing I love most is the chunks of gently simmered potato that melt in my mouth!
I regularly make three soups in the Fall and Winter. They’re classic ‘warmer-uppers’: French Canadian Split Pea, Grandma’s (and Mom’s) Vegetable, and Chunky Potato. Today is ‘Potato’ day. And the recipe I’ve chosen to highlight is just like the one I still make, with a few alterations…
A chorus of flavours
This potato soup is literally a chorus of flavours – more specifically, a barbershop quartet in simple, perfect harmony.
There are two main flavour streams to consider as parallel paths. The first is the Potato themed one, which combines chunky potatoes with celery, onion and garlic in a rich yet delicate base. And adds Tarragon – a classic partner of the potato – think of a dance pair starring a Flamenco ‘interpreter’ and a Waltz artist! And imagine that they somehow match each other, turn for turn, with perfectly chosen moves that integrate seamlessly…
The dance metaphor may have been a little over the top. But that’s how I feel about this soup!
Now… The other flavour path, which concerns the contrasting elements: Bacon and Cheddar cheese. While the flavour components of the soup itself are an intertwined intimate blend of complementary tastes, the garnish for this soup is designed to produce a contrast: bold flavours and almost a com-plete second dining experience in the same bowl. Think: a loaded baked potato you eat with a spoon!
Tips and hacks
Make sure your potatoes are cubed about the same size, so they all cook at the same rate. When one is fork tender, they’ll all be fork tender.
The recipe calls for both flour and heavy cream to thicken the coup. If you prefer a thinner, yet still creamy consistency, reduce the amount of flour or leave it out altogether.
The recipe calls for cilantro. Try it that way. But I’ve decided I’ll add a little more Tarragon and leave out the cilantro. I also use fresh tarragon if I can get it. My go-to supermarket usually has some in its fresh herb selection. Only one drawback: it’s a bit pricey…
If you fancy a more colourful soup, you can add some cubed carrots!
When puréeing half of the soup, experiment with the whizzing duration. You may find, as I did, that less is more. I prefer a cream soup with some ‘character’, rather than just a totally smooth texture.
My take
This is a really hearty, flavourful potato soup. I consider it a meal-in-a-bowl. And even though it’s a but fussy, it really doesn’t take all that long to make! It’s another legendary classic that’s perfect for any day of the week through the 9 coolest months of our year!
~ Maggie J.