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Peasant Potato Soup Recipe

In A Tale of Two Cities, Dickens describes the peasant’s lives: “hunger was shred into atomies in every farthing porringer of husky chips of potato, fried with some reluctant drops of oil” I am not really sure what he is saying either, but it sounds something like potato soup made with potatoes fried in a few drops of oil, so that is how I made my recipe. Except I increased the oil…more than just a little bit.

Prep: 15 minutes | Cook: 15-20 minutes | Serves: 8

Potato soup, sour cream, bacon, green onions


  • 1/4 cup vegetable oil (or butter)
  • 4 potatoes, cubed
  • 1 onion, chopped
  • 1 cup chicken broth (add more to get desired consistency)
  • 3 cans of cream of chicken soup
  • 2 cups heavy cream
  • Salt and pepper to taste
  • Cheese, bacon, sour cream and green onions for garnish


  1. In a skillet, sauté the potatoes and onion in the oil until golden brown (I like a stainless pan rather than nonstick so you get all the brown bits, called fond, stuck to the pan…yum!)
  2. Add the chicken stock and deglaze the pan, scraping the bottom with a spatula to remove all those delicious bits. Add the chicken soup, heavy cream and salt and pepper and simmer for 5 minutes.
  3. Garnish with cheese, bacon, sour cream and green onion.

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