Chamomile Potato Soup
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.