Name: Coal Miner’s Potato Soup (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs Heirloom Potatoes (e.g., Yukon Gold, Red Bliss)-peeled and cubed; 8 cups House-Made Chicken Stock; 1 Yellow Onion-finely diced; 4 cloves Garlic-minced; 1 Leek-white and light green parts only, thinly sliced and washed; 4 oz Pancetta-diced; 1/2 cup Crème Fraîche; 6 tbsp Unsalted Butter; 1 tsp Fleur de Sel; 1/2 tsp White Pepper; 1/4 tsp Nutmeg-freshly grated; 2 tbsp Blackstrap Molasses; 2 tbsp Chives-finely chopped; 1 tbsp Brown Butter Crumbs

Recipe tier

Potatoes
2 lbs 900 g Heirloom Potatoes (e.g., Yukon Gold, Red Bliss)-peeled and cubed
Broth
8 cups 1.9 L House-Made Chicken Stock
Aromatics
1 1 Yellow Onion-finely diced
4 cloves 12 mL Garlic-minced
1 1 Leek-white and light green parts only, thinly sliced and washed
Meat
4 oz 115 g Pancetta-diced
Dairy
1/2 cup 120 mL Crème Fraîche
6 tbsp 85 g Unsalted Butter
Seasoning
1 tsp 5 mL Fleur de Sel
1/2 tsp 2.5 mL White Pepper
1/4 tsp 1.25 mL Nutmeg-freshly grated
Sweetener
2 tbsp 30 mL Blackstrap Molasses
Garnish
2 tbsp 30 mL Chives-finely chopped
1 tbsp 15 mL Brown Butter Crumbs

Equipment

Large pot or Dutch oven
Potato masher
Small saucepan

Instructions

🎙️ Cook with voice coach

Render Pancetta in a large pot or Dutch oven over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, reserving rendered fat.
In the same pot, melt 4 tbsp of Butter with the reserved pancetta fat over medium heat.
Add Leek and Onion and cook until softened and translucent, about 8-10 minutes. Add Garlic and cook for another minute until fragrant.
Add Potatoes and Chicken Stock to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20-25 minutes.
Carefully mash some of the potatoes to thicken the soup (leave some chunks for texture).
Stir in Crème Fraîche, Fleur de Sel, White Pepper, and Nutmeg.
Add Blackstrap Molasses and stir to combine.
In a separate small saucepan, brown the remaining 2 tbsp of Butter until golden brown and fragrant. Set aside.
Heat through, but do not boil. Stir in most of the cooked Pancetta, reserving some for garnish.
Serve hot, garnished with remaining Pancetta, Chives, and Brown Butter Crumbs.