Potatoes were the staple of early Midwestern cookery and were usually made into cream-style soups. I find this old variation refreshingly different.
- 1 pound red new potatoes
- 6 cups chicken broth
- 1 carrot peeled and sliced 1/2-inch thick
- 1 leek, sliced white only
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp prepared horseradish
- 2 slices cooked bacon, crumbled
- 1/2 tsp chopped parsley
- 6 slices garlic toast
Leave the potatoes unpeeled as this will add not only nutrients to this dish but also color and flavor. In addition, the skins help the potatoes retain shape during cooking. Slice the potatoes ¼-inch thick. Pour chicken broth into a 3-quart cast iron Dutch oven. Add carrots and leeks and cook for 5 minutes or until vegetables are al dente. Add potatoes and cook until tender, approximately 10-12 minutes. Season to taste using salt and black pepper. Add horseradish and bacon. To serve, place soup in a large soup bowl and garnish with parsley. Serve with garlic toast.