Have you ever heard of Adirondack red potatoes? Me, neither! Last week I received a few, passed along from my sister who’d visited my uncle who lives on the periphery of the Adirondack Park. Potatoes are just one of the cool things about this region.
The Adirondacks are gentle mountain range with 46 peaks reaching 4,000 feet or higher. The Park encompasses small towns and farmland, forest flush with timber, graceful foothills leading to what seems an endless array of small mountains rounded off by the ages. There are 6 million acres, both privately and publicly owned, harboring a gazillion rivers, streams, ponds and lakes rich with wildlife. Here’s a glimpse.
The Adk Park is the largest publicly protected area in the contiguous United States, greater in size than Yellowstone, Everglades, Glacier, and Grand Canyon National Park combined! (apa.ny.gov) Scattered amidst “forever wild” public lands are charming small towns and villages. The most famous of these is the lovely Lake Placid, NY, home of the 1932 and 1980 Winter Olympics. In a word, awesome.
But, I digress. Back to the potatoes. Standing on the precipice of autumn, the potatoes spoke to me of soup. This is one of the Hubs’ favorite comfort foods and mine, too. The spuds cooked up to a pearly-pink, with delectable flavor and perfect texture. Hungry? My potato soup recipe is simple.
Part 1. Dice a large onion and fry with several half-slices of bacon in a large soup pot. While bacon and onion are cooking, peel (or not) and dice potatoes. When onion is soft and translucent, remove bacon and drain off bacon fat. Separate any additional fat from bacon and return bacon to pot. Add raw potatoes to onion and bacon. Add chicken broth to cover. Simmer until potatoes are soft.
Part 2. In separate sauce pan, prepare a simple white sauce. There are lots of recipes available online, for example this Betty Crocker version. I have a slap-dash method with 2-3 tablespoons butter, 1/3 cup flour, fresh ground pepper, and a brisk whisk while adding in a cup of milk (give or take) at a slow simmer.
For the potato soup, I add to the white sauce 4 ounces of cheese and continue heating until melted. I’m not fussy about the cheese and use whatever I have on hand. If it is a softer cheese, like muenster, I also add some parmesan to give it some bite.
Part 3. Add white sauce to soup mixture. Stir gently. Enjoy at once or keep warm in crock pot until dinner.
~ René Morley