St. Paddy’s Day is next week, so it’s time to start planning a menu now. Since potatoes have long played a part in Irish history, potato soup seems a fitting dish for the day.
The following unusual but delicious soup recipe contains double smoked bacon and smoked bleu cheese, which makes this recipe different from standard potato soup recipes.
The recipe comes from Chef Sean Cummings of Oklahoma City who says that his dad used to fix this soup. He added that while his dad wasn't a great cook, this particular soup was a family favorite.
Cummings, who owns an Irish pub in Oklahoma City that bears his name, demonstrates how to make this simple, but wonderful soup in a video.
Traditionally, the Irish used smoked ham bones instead of bacon. Ham hocks would work well too.
Smoked bleu cheese can be found at Whole Foods, Fresh Market or Petty’s
Potato Soup with Bacon and Smoked Bleu Cheese
- 4 slices double smoked bacon, chopped
- 4 potatoes, peeled and diced
- Chicken broth
- 1 cup cream
- Smoked bleu cheese, crumbled
- Salt and fresh cracked pepper
- A few shakes of hot sauce, if desired
- Green onions, chopped
Directions
In a large Dutch oven or stock pot, fry bacon until crisp. Add the potatoes and cover with chicken broth. Bring to a boil; then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
Add the cream and then adjust the thickness of the soup by smashing some of the potatoes against the side of the pot with a spoon. Adjust seasoning and add a little fresh cracked pepper and a few shakes of hot sauce.
Top individual servings with green onions and some of the crumbled bleu cheese.
Makes about 4-6 servings
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