Not that anyone who knows me would mistake me for one, but whenever I do a post about recipes, I always feel like I need to make that clear from the getgo. Other topics I feel the need to proclaim my amateur status: fashion, medicine, home decor.
And you'll never, ever see me writing a post with child rearing tips.
Anyway, it's cold, it's snowy (here, anyway), and if that's not all you need to declare it soup weather, well, you probably don't like soup anyway.
In which case, avert your eyes.
Here's a recipe we've been making a lot lately and it is delicious. And features bacon. 'Nuff said.
Potato Soup
5 strips of bacon
1 onion, finely chopped
2 cloves garlic, minced
3 tbs. flour
1 t. salt
1 t. italian seasoning or thyme (I've used both. They're both good.)
1/2 t. pepper
4 c. broth (we use vegetable broth)
4 medium potatoes, washed, peeled, and cubed
1 cup heavy cream (if you must, you can use half-and-half. Just don't use milk. And for the love of all that's holy, don't use that blue water stuff they label "Skim milk". That stuff will kill you. The end.)
shredded cheddar cheese for garnish
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Cook bacon, set aside, reserving drippings. Pour drippings into stock pot and saute onions and garlic in drippings until tender. Add flour, salt, herbs, and pepper, whisk well. Slowly add stock. Bring to boil. Add potatoes, and cook until potatoes are tender. Coarsely mash potatoes. Add cream and heat through. Garnish with chopped bacon and cheddar cheese.
Makes somewhere between 8-10 servings.
If you want to get really carb-tastic, make the soup with one of the two bread recipes I shared last time I got silly with the cooking tips.
bacon makes everything better... everything. i will be making this asap! (And you need to get yourself to S bucks and try a bacon gouda sandwich... to die for)
ReplyDeleteI make this as well, but with six potatoes and no flour...it is thick enough without it. and no broth, just water (boil potatoes--I must insist on Yukon gold, their rich buttery flavor is so much better). remove potatoes, save water in separate pitcher or bowl. Throw in chopped bacon, onion, celery until softened, Add potato water back in and use my immersion blender to blend it all finer, throw in a shredded carrot or two, potatoes and smoosh/use immersion blender, add potato water back in as needed and maybe 2 Tbs powdered milk OR sour cream, 1 block of sharp cheddar cheese. salt and pepper. yum....
ReplyDeleteI'm totally making this. We don't have any bacon, but we do have pork stock that Tommy made the other day. If I use that, I think it will be suitably piggy.
ReplyDeletesounds wonderful. Maybe I can get my new chef "PaPa" aka Dave to whip me up a pot of this good stuff.
ReplyDeleteHe has discovered some frozen dough yeast rolls that he bakes about a dozen of every day, so guess that will be our soup bread. Sour dough would be wonderful, but the yeast rolls are pretty yummy too!