This hearty soup will warm you up on cooler days, is great for large groups and my kids love it in their lunches. It can be made-ahead and even frozen in smaller batches for quick and healthy meals.
Serves: 8 guests.
Stock pot or crock pot
6-8 cups chicken stock (linked recipe)
8 potatoes – 1 per guest – washed, peeled and chopped
4 carrots – washed, peeled and chopped
2 stalks celery – washed and chopped
1 onion – finely diced
3 cloves garlic – finely dices
1 can corn or 1 cup fresh corn (when in season)
1/4 cup salami or 6 strips beef or turkey bacon (if you can find it) – finely chopped
1/2 cup evaporated milk or 1 small container plain yogurt
1-3 tsp sage
1 tsp parsley
salt & pepper to taste
1-2 TBSP corn flour
For the potato soup:
Over medium heat sauté the salami/bacon in a bit of olive oil until slightly golden. Add onions and garlic, sautéing until fragrant. Add carrots and celery, one at a time. Stirring between each. Season with course salt and cracked pepper. Sprinkle with corn flour (starch) and stir to coat. Cook until just slightly brown.
Add sage. Pour in chicken stock. Bring to a boil, stirring occasionally to make sure vegetables don’t stick. Let boil for 10 minutes. Remove from heat.
Add potatoes. Stir to combine. Slowly stir in evaporated milk or yogurt (for a healthier option).
Finish cooking on the stove top or in a crock pot until the soup darkens slightly in color and potatoes are cooked through (approximately 2 hours on stove top, 3-4 on high crock pot temperature setting).