Monday, November 2, 2009

Cheesy, Bacony Potato Soup

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.

Potato Soup

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

1 comment:

  1. We love soup in the winter. I am starring this so I can make it soon.