It's cold days like today where comfort food just hits the spot. Today, I'd like to highlight one of my favorites: Potato soup. This recipe isn't really difficult, but it is a bit involved. Trust me, it's worth it! Also, this recipe lends itself to your taste buds. You'll notice, for the seasonings, it says, "to taste". Feel free to play around with it and let me know what works, what doesn't or what you added! (Also, we do celery salt for the "hint" of celery...D doesn't care for celery in his soups.)
You could probably even turn this into chicken, broccoli, potato or something similar. The pic is not the greatest, but, damn, if there was smello-vision, I don't think the pic would matter. Try it. Let your taste buds do the talking!
What you'll need:
1lb bacon, diced
12 potatoes, peeled
6-small chunks (these will dissolve and thicken the soup)
6-large chunks
4 cups water with chicken bouillon OR chicken stock
1 onion, diced
10 (or more) baby carrots, diced
2 cups heavy cream
1 1/2 cups milk or half & half
Season to taste with:
Cook bacon. Remove and drain on paper towel. Reserve 1/2 the grease. Saute onion and carrots in grease until onions are translucent. Add potatoes. Saute for 4-5 minutes. Add cooked bacon. Cook 2-3 minutes. Add chicken stock--enough to cover potatoes. Let simmer.
In another pan, simmer heavy cream, milk and seasonings. Add to potatoes. Simmer 30 minutes. Serve topped with shredded cheddar cheese, bacon and parsley. (or serve it D's style: with a boiled egg sliced up on top.) Great with warm bread.
Oh, just a note: the first time I made this, I cut all my potatoes the same size and by the time things were done simmering, all the chunks were gone! I ended up chunking more taters and let those simmer until fork tender. However, if you don't like chunks, use your tater masher and mash up the chunks in the soup!
Let me know what you think! Enjoy!
You could probably even turn this into chicken, broccoli, potato or something similar. The pic is not the greatest, but, damn, if there was smello-vision, I don't think the pic would matter. Try it. Let your taste buds do the talking!
What you'll need:
1lb bacon, diced
12 potatoes, peeled
6-small chunks (these will dissolve and thicken the soup)6-large chunks
4 cups water with chicken bouillon OR chicken stock
1 onion, diced
10 (or more) baby carrots, diced
2 cups heavy cream
1 1/2 cups milk or half & half
Season to taste with:
- dill
- mustard powder
- salt
- black pepper
- white pepper
- celery salt
- paprika
- parsley
Cook bacon. Remove and drain on paper towel. Reserve 1/2 the grease. Saute onion and carrots in grease until onions are translucent. Add potatoes. Saute for 4-5 minutes. Add cooked bacon. Cook 2-3 minutes. Add chicken stock--enough to cover potatoes. Let simmer.
In another pan, simmer heavy cream, milk and seasonings. Add to potatoes. Simmer 30 minutes. Serve topped with shredded cheddar cheese, bacon and parsley. (or serve it D's style: with a boiled egg sliced up on top.) Great with warm bread.
Oh, just a note: the first time I made this, I cut all my potatoes the same size and by the time things were done simmering, all the chunks were gone! I ended up chunking more taters and let those simmer until fork tender. However, if you don't like chunks, use your tater masher and mash up the chunks in the soup!
Let me know what you think! Enjoy!
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