Dijon Potato Soup

  

Yesterday I reviewed the unique and fascinating Food to Die For, Recipes and Stories from America’s Most Legendary Haunted Places cookbook. Today I am sharing a recipe from that cookbook. This recipe was adapted from Tastes and Treasures: A Storytelling Cookbook of Historic Arizona produced by the Historical League, Inc., a nonprofit fundraising arm of the Arizona Historical Society, published in 2007, featuring modern recipes from historical places for today’s cooks. It’s an easy soup to make, creamy and delicious, with a lot of complexity to the taste. 

   Potato Dijon Soup

1 yellow onion, chopped,
2 leeks, cleaned and sliced*
3 oz. pancetta, diced
6 c. chicken broth
3 russet potatoes, peeled and diced
2 T. Dijon mustard
1 c. heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Fresh chives, and/or parsley, chopped, for garnish.

In a large stockpot over medium heat, cook the onion, leeks, and pancetta until the vegetables are soft and pancetta is rendered, about 10 minutes.

Add the broth and potatoes, and bring the mixture to a boil. Cook over medium heat for 15 minutes, or until the potatoes are tender. Add the mustard, and simmer for five minutes.

Purée the soup using an immersion blender, or in batches in a stand blender. Add the cream or half-and-half, and then simmer until hot. Add the salt and pepper to taste, and garnish with fresh herbs.

* I made it easy on myself and used 2 6-ounce packages of Melissa’s cleaned and sliced leeks.

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