Potato Soup

By beach cook

Ingredients

• 1 1/2 cups diced potatoes
• 1 small bundle green onions, chopped
• 1 zucchini, finely chopped
• 1 leek (white part only), finely chopped
• 1/4 cup minced mushrooms
• 1 1/2 oz. diced bacon
• 1 onion, chopped
• 1 tablespoon oil
• 1 tablespoon flour
• 2 1/2 cups beef stock or vegetable stock
• 1/2 cup sour cream
• 1/2 cup whipping cream
• Parsley, chopped
• Chives, chopped
• Marjoram
• 1 splash white wine
• Pinch of ground caraway seeds
• Salt and pepper to taste

Details

Adapted from wilmingtonncmagazine.com

Preparation

Step 1

Sweat the onion and diced bacon in hot oil. Add soup greens and potatoes and brown briefly. Deglaze with white wine and pour in beef stock or vegetable stock. Cook until all ingredients are soft.
Add the minced mushrooms and allow to boil for another 5 minutes.
Add sour cream and whipping cream, then add seasoning to taste.
Serve sprinkled with chives, parsley and marjoram. Top with dollop of crème fraiche, if desired.