Updated: Nov 21
Is it even autumn without soup?! For me it's not. The colder autumn days make a bowl of freshly made soup so welcoming. Soup is such a versatile food. It keeps well, it's easy to reheat and it's a brilliant fast food.
Once September arrives the fields become incredibly busy with large wooden crates and tractors busy digging up the harvest of potatoes. It's also a time when all the new seasons potatoes appear all the farm stalls and I love to make the most of that bounty.
In my neighbouring county of Telemark potatoes are a big thing (just as they are in my county of Vestfold) and many dishes celebrate the humble potato, So much so that we even have a special day to celebrate potatoes - the Wednesday in week 40 (about the beginning of October).
This traditional Telemark recipe truly celebrates this fabulous vegetable. Its one of those recipes that has just a handful of ingredients (aren't they always the best?). Despite looking incredibly simple, it's velvety and luxurious and perfect for the late autumn. Try and go for the freshest vegetables you can find and don't be afraid to make a big pan of this hearty soup -it will keep for several days in the fridge and also freezes very well.
Potetsuppe fra Telemark (Telemark Potato Soup)
1 litre / 34 fl oz chicken or vegetable stock or broth
2 teaspoons Dijon mustard
40g /1.4 oz butter
100ml / 3.4 fl oz sour cream
100g / 3.5 oz bacon, cut into lardons
Wash and peel the potatoes and cut into dice. Slice and wash the leeks, peel and slice the onion and put in a large pan with the potatoes and stock. Bring up to a boil and simmer gently until all the vegetables are soft. Liquidise until smooth and stir in the mustard, butter and sour cream.
Fry the bacon pieces until crispy and brown. Reheat the soup and garnish with the bacon. Serve piping hot.
This soup will keep very well in the fridge for a few days and makes for an easy, quick and a nutritious meal when you are in a hurry.
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