The Fucino potato soup is a dish made with few ingredients, a simple, economical recipe, perfect for a family dinner. Enriched with smoked bacon that gives it a rich and tasty touch (but which you can omit if you want a vegetarian dish), the hot and creamy Fucino potato soup is real comfort food.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.5 oz onions
- 3.5 oz smoked bacon (or speck strips)
- 1 lb 5 oz Fucino potatoes
- 2 tbsps extra virgin olive oil
- 2 tsps homemade vegetable stock cube (or vegetable broth)
- to taste rosemary
- to taste salt
- 2 1/2 cups hot water (approximately)
Tools
- 1 Cutting Board
- 2 Kitchen Knives
- 1 Vegetable Peeler
- 1 Cast Iron Casserole
Steps
Peel the potatoes and cut them into cubes. Peel the onions and slice them thinly. In a casserole, pour the extra virgin olive oil, add the onions, potatoes, rosemary, and cook for five minutes over high heat then cover with water, add the homemade vegetable stock cube and bring to a boil. Cook for about 30 minutes or until the potatoes are tender, adding more hot water or vegetable broth as needed as cooking continues.
Meanwhile, in a small pan, brown the smoked bacon cubes without adding any seasoning.
When the potatoes are ready, add the bacon, season with salt but do not overdo it as the bacon is already very savory, mix gently, and serve at the table.
