Soup For Winter: Cream Of Potato Soup With Bacon Mushrooms And New Mexico Hatch Green Chilies

Well, the winter is quickly coming up us all and naturally it is getting colder outside is it not? It certainly is! It is this time of the year that a nice bowl of hot soup just hits the spot right? Of course it does! The one thing we like about cold nights and hot soup is that we want the soup to "stick to our ribs" and this soup recipe surely will, I promise! This is Cream Of Potato Soup With Bacon, Mushrooms And New Mexico Hatch Green Chilies! I promise you that if you make this soup you will LOVE it and make it again and again! The recipe can be found below! Enjoy! Please Subscribe, Comment And Share!
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
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Ingredients:
A large skillet.
A Potato masher.
A blender or immersion blender.
4 Cups of diced potatoes. Any type of potato will do.
4 Cups of cleaned and sliced leeks. Slice leeks about 3/4 to 1 inch wide on the bias.
1/2 to 1 whole small brown onion diced or sliced.
1 Lb Bacon. I use bacon ends and pieces because there is more meat and you can trim excess fats.
1 Lb of mushrooms. Any type will do. Button, Crimini, Shitake, Porcini or even Shimeji.
1 7oz minimum sized can of diced green chilies. If you can get the Hatch variety from New Mexico that's great!
1/4 to 1/2 stick butter to cook down the leeks.
1 or 2 Tbsp. Olive oil to cook down the leeks.
Salt and pepper to taste.
1 to 2 cups Half and Half. Use either 1 or 2 cups depending on the color you are trying to obtain. I used 2 cups in the video.
6 to 8 cups of chicken stock.
French fried onions.
Mild Cheddar cheese shreds.
Method:
1. In a skillet cook down your bacon.
2. When bacon is done remove from skillet and put aside.
3. Now pour bacon grease from the pan and put about 1 Tbsp. of bacon grease back into pan.
4. Add your mushrooms to the skillet and start to saute. Then add a ladle full of chicken stock and cook the mushrooms until they are soft. Add another ladle full of stock if necessary to cook/soften the mushrooms.
5. Once cooked remove mushrooms from the skillet and put them aside for later.
6. Put 1/4 stick butter and 1 to 2 Tbsp. of olive oil in your skillet and sweat down your leeks.
7. Now add your potatoes to your soup pot or stockpot.
8. Add your leeks to the stock pot on top of the potatoes.
9. Pour in enough chicken stock to just cover the potatoes and leeks.
10. Bring the pot to a boil and let boil 1 to 3 minutes then reduce to simmer for 30 minutes +/- until all the contents are soft.
11. Once the potatoes and leeks are soft then take a potato masher and mash for a couple of minutes to make the size of the ingredients smaller and easier for your blender or immersion blender to handle. You can use a food processor as well to blend the soup.
12. Once the soup has been blended put the soup back in you soup pot and bring back to a simmer for a minute or two.
13. Now slowly add your 1 or 2 cups of cream to get the desired color you want and simmer for one minute or two and keep stirring. Add some black pepper. Cream soups LOVE black pepper.
14. Now add your bacon and stir it in well for a minute or so.
15. Add your mushrooms now and stir them in well and simmer for about one minute.
16. Add your green chilies now and stir in well and simmer for about one minute.
Finally allow the soup to simmer for another three minutes or so to let all the flavors blend together while you stir it constantly to prevent sticking.
17.Ladle you soup into a large soup bowl and add some french fried onion to the center of the bowl and then add a sprinkle of red chili flakes for more heat and then a nice ring of mild cheddar around the bowl. Eat and enjoy!