Cream of Potato Soup

The kidneys make this

The kidneys make this

This is a lighter cream soup that is full of flavor thanks to the fresh stock made from turkey kidneys. Most good butcher shops should have giblets for sale, you may just need to ask. Chicken kidneys can be substituted, just use about double to make up for the size. Don’t skimp on the fresh dill either. You can also use prepared stock, but it won’t be the same.

Cream of Potato Soup

  • 3 lbs potatoes diced into small cubes (reserve peels)
  • 1 yellow onion diced very fine (reserve peels)
  • 2 ribs celery diced small (reserve fronds)
  • 6 cloves garlic minced (reserve peels)
  • 2-3 large turkey kidneys
  • 4 slices bacon diced small
  • 1 cup cream
  • 1/2 cup dry vermouth
  • 3 tbsp chopped fresh dill
  • Salt/pepper
  • bay leaf
  • 1 tbsp butter

Take the potato peels, onion paper and ends, garlic ends, celery fronds and any other left over vegetable parts and place in a four-quart pot. Add kidneys and season with salt and pepper. Add bay leaf and fill pot with water. Bring to a boil and skim any foam that rises. Simmer stock for one hour. Strain stock and reserve cooked kidneys. Cut up kidneys into very fine dice discard any tough membranes first. Measure out stock and add enough water to make six cups. In a large stock pot heat butter over medium heat and add chopped bacon. Fry until browned and bacon fat has rendered. Add onion and saute on low heat until deep golden brown, scrapping any bits that have stuck to pan. Add celery and saute until soft then add potatoes and garlic and cover pot. Sweat vegetables five minutes then uncover and add vermouth. Deglaze pan and cook over medium heat until liquid is reduced by half. Add kidneys and stock and bring to a boil, then simmer on medium until potatoes are cooked through, about 30 minutes. Season with salt and pepper. Using a ricer or immersion blender blend soup to desired chunkiness. (I like to leave about a third of the potatoes intact but the soup can be completely blended as well.) Add dill and cream and cook until thickened, about 10-15 minutes. Serve with fresh croutons or toasted bread to dip.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Soups and tagged , , . Bookmark the permalink.

11 Responses to Cream of Potato Soup

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. A_Boleyn says:

    The soup looks delicious but I think I’ll stick to my regular stock recipe and leave the kidneys to the cats of the world. 🙂

  3. BrainRants says:

    Question here: will chicken livers and/or gizzards work instead of turkey kidneys?

  4. Beautiful – think we’ll all be eating a lot of soup this week!

  5. Andrea says:

    Perfect soup for snowy days in Maine! Can’t wait to try it.

  6. This sounds so delicious. Will be making this soon, thank you.

  7. ChgoJohn says:

    This is a great soup that you’ve prepared, Greg. Though I’ve not see poultry kidneys before, I’m sure my butcher has.

  8. Pingback: Sunday Suppers: Fall Soups | Rufus' Food and Spirits Guide

  9. Pingback: Sunday Suppers: Winter Whites | Rufus' Food and Spirits Guide

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