1. Take 6 slices of bacon, cut into one inch pieces, and cook in a large (heavy) stock pot until cooked. Remove from pot, and place on plate - set aside. Then pour off almost all of the fat.
2. Add in one small diced onion and 3 stalks diced celery. Season with salt and pepper. Cook about 2 or 3 minutes. You don't want to brown them, just cook them a little.
3. Add six potatoes, peeled and diced into small chunks. Cook about 5 more minutes, stirring occasionally.
4. Then add in 8 cups of chicken broth. Bring to a gentle boil. Cook 10 minutes or until potatoes are tender.
5. Whisk 3 tbs of flour into one cup of milk. When thoroughly combined, pour into potatoes and stir in. Let cook for another 5 minutes or so.
6. Use a ladle or large strainer to drain off the chunks of veggies and put into a blender. You don't need to take them all if you like a chunkier soup, but I like my baked potato soup creamy. (Remember that veggies will expand as you puree so never fill it more than 2/3 of the way full.)
You may need to go back and add the remaining veggies. I did.
7. Pour it back into the pot, check for seasonings and adjust if needed. (Like things a little spicy? add in some Tabasco or red pepper flakes or your favorite hot stuff.)
8. Add in 1/2 cup of heavy cream, and 1 tbs chopped parsley and stir.
9. When you plate the soup, add in shredded cheddar and top with the bacon you cooked at the beginning.
That's it - takes about 30 minutes all together.
Want something heartier? Here is the link to my almost famous, completely delicious, steak soup. Steak soup - click here.
Best,
Stephanie
My mom used to make something like this for us, but she added canned tuna to make it a chowder! I remember it so fondly:). And, come to think of it, since it was a dinner for the kitchen, she used canned vichyssoise:). Yours must be even better.
ReplyDeleteHi Steph! I didn't know you were back!! Yay! I'm sorry I would have come by sooner! This looks yummy, nothing like a good soup when you're freezing!! xo Susan
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