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Potato Soup With Mom's Salt Cod Fritters

  • Yield: 6-8 servings


  • 1/2 pound bacon
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 6 cups chicken stock
  • 2 1/2 pounds Idaho potatoes, peeled and diced large
  • 1 bouquet garni
  • Salt and white pepper
  • 1/2 cup cream
  • For the Fritters:
  • 1 cup mashed potatoes, in spreadable form
  • 1 1/2 cups salt cod, soaked for 3 days, rinsed, flaked
  • 1 egg
  • 1 tablespoon chopped parsley
  • 2 tablespoons minced onions
  • 1 teaspoon minced garlic
  • 1 teaspoon baking powder
  • Milk to constitute, about 1 cup
  • Flour to bind, about 1 cup
  • 2 tablespoons chopped parsley


  • Preheat the fryer. In a stock pot, render the bacon until crispy. Remove the bacon and reserve for garnish. In the bacon fat, saute the onions, about 3-4 minutes. Stir in the garlic. Add the stock, potatoes, and garni. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 20 minutes or until the potatoes are tender. Discard the bouquet garni. Remove from the heat. Using a hand-held mixer puree the potatoes until smooth. Finish the soup with the cream. Season with salt and pepper. Return the soup to the stove and bring up to a simmer. For the fritters: In a mixing bowl, combine the mashed potatoes, salt cod, egg, parsley, minced onions, garlic and baking powder. Add enough milk and flour to form a batter. (The batter should be firm enough to spoon into hot grease and form a ball-like shape.) Spoon one tablespoon at a time into the hot grease. Fry the fritters for 2-3 minutes, stirring constantly for overall browning. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Ladle the soup in to shallow bowls. Garnish with the fritters, crispy bacon and parsley.