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Chamomile Potato Soup

Jessica Roth TeaChef Level 1

A light, creamy soup with the sweet hints of chamomile and Vidalia onion.

1 h 10 m 2


  • 4 medium Yukon Gold potatoes, peeled and cubed
  • 1/2 a Vidalia onion, diced
  • 1 large leek, chopped
  • 2 tbsp. chamomile tea
  • 3 strips of bacon
  • 6-10 c. water


Place potatoes in a large pot and cover with water. Add 1 tbsp. of fresh chamomile tea leaves to the pot and bring to a boil.

Let boil for 1 min., then turn down the heat. Let potatoes and chamomile simmer until potatoes are tender.

While potatoes are boiling, cook bacon in a frying pan. When it's cooked, remove bacon from the pan but leave the grease.

Add leeks and onion to the frying pan. Cook until caramelized to a golden brown.

Drain cooked potatoes and set aside.

Add caramelized onions and leek to the potatoes along with remaining bacon fat. Add 4 c. water to the pot and the remaining tbsp. of chamomile.

Cover pot and simmer on ow for about 20 min.

Remove pot from heat. Blend contents either with a hand blender directly in the pot, or add to a standing blender and blend on medium speed until smooth. Serve hot or cooled.

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