Spring Onion, Potato and Maple Soup

Savory and sweet, this potato soup is sure to get you through the last chill before spring.
By / Photography By Jennifer Bakos | March 01, 2016

Ingredients

  • 4 slices smoky bacon, chopped
  • 6 spring onions, white parts and light green parts only, cleaned and chopped
  • 6 cups chicken stock (you can us vegetable stock if there are not a lot of carrots in the mix which will change the color of the soup)
  • 1 1/2 pounds russet potatoes (about 3 large), scrubbed and cut into 1-inch pieces
  • 1/2 cup dark maple syrup (plus more for garnish)
  • 1 cup cream
  • Salt and white pepper to taste
  • Chopped chives for garnish

Instructions

Cook bacon in a heavy-bottomed 8-quart pot over medium heat. When bacon is crisp, use a slotted spoon to remove it and drain on a recycled paper bag. Add onions to rendered bacon fat and cook gently until they are tender but not browned (about 5 to 7 minutes). Add stock and potatoes to pot. Simmer until potatoes are fork tender. Add 1/2 cup syrup. Use a stick blender to puree soup. Add cream. Warm the mixture, but do not boil. Season with salt and white pepper. Serve hot, sprinkled with bacon bits, chives and a swirl of syrup.

Ingredients

  • 4 slices smoky bacon, chopped
  • 6 spring onions, white parts and light green parts only, cleaned and chopped
  • 6 cups chicken stock (you can us vegetable stock if there are not a lot of carrots in the mix which will change the color of the soup)
  • 1 1/2 pounds russet potatoes (about 3 large), scrubbed and cut into 1-inch pieces
  • 1/2 cup dark maple syrup (plus more for garnish)
  • 1 cup cream
  • Salt and white pepper to taste
  • Chopped chives for garnish
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