The Potato and the perfect Soup of the World
It’s just the lowly tater but it is the tuber that changes the world. Few foods have had such a long history, caused mass migrations, and shifted with world wealth like the potato. In fact, it is now the forth most consumed food in the world.
Let us start at the beginning. Potatoes of all varieties started as a cultivated food in the Andes 10,000 years ago. By the time the Europeans arrived it was well established throughout North and South America. These sea going Europeans soon spread it around the world. Not just in Europe but the introduced it to China and India as well. Soon the whole planet was eating potatoes. It became particularly important in the poorer areas. This was when a fungus-like blight hit.
This blight ravaged Ireland in the mid 1800’s and caused the Irish Potato Famine. In an effort to find food there was a large exodus from Ireland to the United States.
It continues to be problematic in poorer areas but it is mostly under control.
Currently, the biggest producers of potatoes are the developing nations like China and India. It is no surprise that they are the largest producers because of the size of their populations and because potatoes don’t ship well. That being said, we all still love a good bowl of potato soup. Potatoes are a natural for soups as the starches serve as a hearty thickener. The recipes for it can be simple or hard, but because the potato will take on the other flavors so well, use a simple recipe that blends them, like below
Classic Potato Soup
1 pound bacon, chopped
1 cup diced celery
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
Enough chicken stock to cover potatoes (about 4 cups)
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
Salt and pepper to taste
- In a Dutch oven, cook the bacon over medium heat. Remove bacon. Reserve ¼ cup of drippings
- Clarify onions and celery. Add garlic and sauté for 1 to 2 minutes. Add potatoes and sauté and additional 4 minutes. Add back bacon and enough stock to cover. Simmer till potatoes are tender.
- In separate pan melt butter, medium, while whisking in flower. Cook for a few minutes while constantly stirring. Add the cream and the rest of the ingredients and bring to a low boil while keeping it stirred, and allow it to thicken. Add to Dutch oven.
- This part is a matter of taste. Puree some of the soup and return it to the Dutch oven. The more of it you puree the smoother it will be, the less you puree the chunkier it will be. In a more French style, all of it would be pureed but Americans tend to like chunks.
