As the weather starts getting colder, nothing beats making a big pot of soup and letting it simmer on the stove all day.
In our house, I can never go wrong with cheese, bacon and potato combinations : )
And while I wouldn't dare call this soup healthy, this method of cooking it is a nice way to get a thick, velvety texture without the traditional method of making a rue. I suppose if you forgo the bacon and cheese topping you could call it healthy, but I'm not sure its worth it.
4 russet potatoes
4 cups chicken stock
1/2 cup milk or cream
1 tsp garlic powder
salt, pepper (season to taste)
4 - 6 strips bacon, chopped and cooked till crispy
Shredded cheddar cheese
3 - 4 scallions, chopped
* Cube the potatoes, and add to a pan with the chicken stock. The chicken stock should completely cover them, if it does not add water. Add a dash of salt, pepper and garlic powder and bring to a boil.
* Turn down to medium-low heat and simmer until the potatoes are cooked thoroughly. Turn off heat.
* With an immersion blender (if you do not have one, you can transfer this to a regular blender) blend the soup until the potatoes are thoroughly incorporated and you a smooth consistency
* Add the milk and heat till simmering
* Serve and top with cheese, bacon and scallions