Last Wednesday, we had big Pumpkin Patch plans but said plans were thwarted when we woke up to this…
Photo Courtesy of Sam
The kids were quite overcome by this first snow of the year and headed out to play before we even had breakfast…
Photo Courtesy of Miss Lauren
Hello, Snow!
What ensued was a pile of coats and hats and mittens and a two very happy, half frozen kids desperately calling out for some warm sustenance. The Potato Soup answered that call. To me, there are very few foods in this world as wholly satisfying as the Potato in general but the Potato Soup, well, that is just the Potato dressed up in its Sunday best! I will tell you the (well known) secret to amazing Potato Soup, actually, I will tell you the secret to amazing anything…drum roll please…its bacon. Even turkey bacon. I swear. Also, a bit of cilantro can add a little somethin’ something’ when you need it and the combination together…well, you know. It’s real tasty. The soup I made was adapted from this awesome recipe which was also delicious but for me needed a bit more flavor.
Awesome Potato Soup
- 1 pound bacon, chopped (I used turkey bacon)
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken stock, or enough to cover potatoes
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream (*I used 1% milk instead)
- 1 teaspoon dried tarragon (*I omitted this because I was fresh out of tarragon)
- 3 teaspoons chopped fresh cilantro
- salt and pepper to taste
- *2 T chicken boullion
- *sharp cheddar cheese
- *1/2 tsp. garlic powder
- 3 green onions, sliced for garnish
Directions
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, cilantro, bouillon, cheese, and garlic powder. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan (* I didn’t need to puree this soup, for me the potatoes were tender and creamy enough). Adjust seasonings to taste. Serve with crusty, delicious bread and garnish with onions.
We love Potato Soup!
Sour Potatoes 
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