popato soup

Popato soup

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The weather is getting colder, and you know what that means: soup season! This creamy potato soup recipe is easy to make and perfect for this time of year.

Popato Soup

  • 4 ounce bacon
  • 4 tbsp butter
  • 1 cup diced onion
  • 2 cloves garlic
  • 1 celery
  • 1 cup flour
  • 1/2 dried rosemary
  • 1/2 tbsp salt
  • 3 cups chicken or vegetable broth

4 ounce bacon, cut into 1/4 inch pieces

Bacon is a type of salt pork, cured and smoked. The word bacon comes from the Old English word bacun (meaning “slab”) or the Old French word bacon (meaning “bacon”). It can be made from various parts of livestock, including pigs’ bellies and hog casings. Bacon is one of the most popular meats in the world; it’s often used in sandwiches, salads, and other dishes

4 tablespoons butter

4 tablespoons unsalted butter, melted

  • Use a good quality butter, such as Kerrygold. This can be found in most grocery stores and is worth the extra expense if you’re going to make this dish often.
  • Use medium or high heat when melting your butter so it melts quickly and easily into the soup base.
  • Whisk together all ingredients until smooth before serving!

1 cup diced onion

  • Dice an onion. To do this, cut off the top and bottom of the onion so that it sits flat on your cutting board. Then slice off one side of your onion so that you’re left with 3 pieces instead of 4 (like a crown). Cut each piece in half lengthwise, then again into quarters. Repeat until all four sides are sliced; now you have eight tiny dice-sized bits!
  • Peel and dice a potato. Cut off any blemishes or bruises from around the outside edges of your potatoes using a paring knife or vegetable peeler—this will help prevent browning later when we cook them on medium heat for about 30 minutes with just salt added (see below). Next, place whole medium sized potatoes into boiling water for about 20 minutes until tender (if they float to surface before being cooked throughly then add more water). Don’t let them turn mushy though!

2 cloves garlic, minced

Garlic is a very common ingredient in food. It has a strong flavor and aroma, but it can be overpowering if too much is used. Garlic can also be used to make garlic bread or other dishes that benefit from the pungent flavor of garlic.

1 celery rib, finely chopped

Celery is a vegetable that comes from the Apium graveolens plant. It can be used in many recipes, including soups and stews. Celery has a soft, tender texture and mild flavor that makes it ideal for adding to most dishes where you want to add some texture or richness without adding too much saltiness or bitterness.

To chop celery: Cut the celery into slices about 1/2 inch wide and then slice each slice into thin spears so they will fit through your blender’s feed tube (or pass them through a hand grater).**

To use this recipe as directed: In a large pot over medium heat, add water until it covers all vegetables except potatoes; bring to boil; reduce heat so it simmers gently for 15 minutes until soft but not mushy; add potatoes along with any liquid left after cooking time – about 2 cups total plus enough additional water (about 1/8 cup) [if using dried beans instead of canned beans] – stir well until combined completely with other ingredients before serving with some fresh parsley sprigs garnished on top!

1/4 cup flour

1/4 cup flour is a thickening agent, and it’s used to thicken soups, roux (a mixture of fat and flour), gravy, batter or pastry.

6 cups peeled and diced russet potatoes (about 2 pounds)

  • Cut the potatoes into 1/2-inch pieces with a sharp knife, or use your food processor to do so.
  • Place all of your diced potatoes in a large bowl, then add water until they’re submerged by at least 3 inches (that way you’ll have enough liquid when it comes time to cook).
  • Let them sit for 15 minutes before draining them and discarding any remaining liquid from step 2 (or reserve it if you want to add extra flavor later).

1 teaspoon dried thyme

  • 1 teaspoon dried thyme
  • 2 cups vegetable stock
  • 3 potatoes, peeled and diced into 1-inch pieces (about 2 pounds)

1/2 teaspoon dried rosemary, crushed

Dried rosemary is a popular herb, used in many dishes and especially good with meat dishes. It has a milder flavor than fresh rosemary so it’s great for soups, stews, sauces and other recipes that call for an aromatic.

1/2 teaspoon salt

Salt is the key ingredient in this soup. It helps bring out the flavor of other ingredients, and it also prevents watery potatoes from turning into mushy ones.

3 cups chicken or vegetable broth, or as needed (use vegetable broth for a vegetarian version)

3 cups chicken or vegetable broth, or as needed (use vegetable broth for a vegetarian version)

In a large pot over medium heat, cook the onion until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the potatoes, salt and pepper to taste; cook until tender but firm—about 30 minutes. Add the cream cheese and simmer for 5 minutes more. Stir in the sour cream just before serving; top with chives if desired!

2 cups half-and-half

Half-and-half is a semi-sweetened cream that’s made from skimmed cow’s milk. It’s similar to whole milk, but with less fat and lactose (milk sugar). Half-and-half has about 60 calories per tablespoon, making it a great choice for people who want to lose weight or keep their blood sugar stable.

The difference between whole and half-and-half is that the latter contains 40 percent more water than its counterpart—which makes it thicker and richer when blended into recipes like this one! That said, if you’re only looking for something slightly sweetened instead of super creamy then I’d recommend using 1 cup heavy cream instead since it’ll give your soup even more body without adding too much fat or calories either way.”

Make delicious soup with potatoes that is perfect for this chilly weather.

This soup is a great way to use up those extra potatoes, which are perfect for making this delicious soup. It’s also healthy and easy to make, so you don’t have to worry about what it will taste like!

First of all, you’ll need some high-quality bacon from your local butcher shop. If you’re wondering why we don’t just use regular bacon from the grocery store—it doesn’t have much flavor!

You’ll add butter and diced potatoes into your pot first before adding more ingredients such as onions and garlic. The key here is not to overdo it on any one ingredient–you want everything balanced out so that everything tastes great together.

After cooking until crispy (about 20 minutes), add fresh celery leaves along with flour mixed into water until combined well enough so they thicken up without becoming soupy again later on down line!


We hope you enjoy this creamy soup as much as we do. It’s a great way to use up leftover potatoes and it makes a delicious meal when served with a side salad or vegetable crudités. You can also heat the soup up in the microwave and serve it right out of your favorite mug—and if you make extra, don’t forget about freezing some portions so that you can have another meal ready whenever hunger strikes!

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