The perfect comfort food on a cold winter's day, this hearty potato stew is filled with delicious pork, bacon, white wine, fresh herbs and of course, potatoes. Serve with freshly made biscuits or crusty bread.
- 1/4 pound salt pork (cut into 1-inch strips, or about 5 to 6 slices bacon, diced)
- 1 large onion (cut into 1-inch chunks)
- 4 to 6 green onions (sliced)
- 1 1/2 tablespoons flour
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/4 cup white wine (dry)
- 3 pounds potatoes (cut into 1-inch chunks, red, yellow, or a variety)
- 3 cups chicken broth
- 1/4 teaspoon pepper
- Optional: paprika (sweet ground)
- In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
- Add onions and cook until they start to soften, about 4 or 5 minutes. Sprinkle flour over the onions, add bay leaves and thyme; increase the heat to high. Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.
- Add potatoes, broth, and pepper. Cover and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 45 to 60 minutes. Sprinkle with paprika, if desired. Taste and adjust seasonings. Remove bay leaves before serving.
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|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||10 g|