It's definitely soup weather in most of the country. And what could be yummier than a delicious baked potato soup? This one is so fast and easy, and I know your family will love it.
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.