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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I was standing in the kitchen wondering what to make for dinner. I had a 10 pound bag of potatoes, some vegetables in the fridge and a huge pack of bacon that I had purchased from a restaurant supply store last week. Read more . Ah ha, Potato Soup! Here's my recipe for your review. Ingredients:
6 medium russet potatoes, skin peeled and cubed |
12 slices of bacon, chopped in 1/2 inch pieces |
1/2 cup of chopped carrots |
1/2 cup chopped celery stalks |
1/2 cup chopped onions |
2 minced cloves of garlic |
1 tb. coarsley ground pepper |
2 tb better than bouillon , chicken stock seasoning in 3 cups of water or 3 cups of chicken stock |
1, 8 ounce package of cream cheese, cubed and at room temperature. |
2 cups of heavy cream or milk (and you can use 2 tb butter mixed with 2 tb flour, fried in a pan and add 2 cups of milk to this, wisking well .. a cream sauce to be added to the finished soup for thickening added along with the milk) see comment below please.. |
before serving, taste your soup and at that time, you can add more pepper or salt. if you're serving the soup with a salty bread or with salted crackers, you do not need to add any salt. (there is enough salt in the bouillon seasoning and in the crackers, not to mention the bacon.) |
Directions:
1. In a large, heavy pot, quickly fry the bacon slices until they are lightly browned, with medium-high flame.
2. Add onions, celery and carrots.
3. Fry and stir for five minutes and then add the potato cubes and stir until well mixed.
4. Add the pepper and garlic and cook for one minute.
5. Pour in the chicken stock and cover the pot and bring to boil.
6. Reduce heat to medium-low flame and cook for 20 minutes.
7. Using a wisk, add the cream cheese and incorporate the cheese into the soup.
8. Add the milk or cream and mix well.
9. Using a high flame, bring the mixture almost to a boil then reduce heat and simmer for 10 minutes, stirring frequently.. cover pot.
10. If you want to add the white sauce, you can do that at this time for a thicker soup.
11. Remove from heat and serve.
12. Suggested toppings: Chopped crispy bacon, oyster crackers, shredded cheddar cheese, green onions or even crushed Fritos or tortilla strips.
13. Comment: I've tried several potato soup recipes over the years. Everything from Amish recipes to someone's grandmother's recipe. I either make a cream sauce out of the flour, butter and milk to add to the soup near the end of the cooking time or add plain cream or milk, whichever I have in the fridge, to make a creamy-style of soup. If you mash up some of the vegetables while you're cooking the soup,. you'll also have a creamy base for the soup. Potatoes are a natural thickening agent anyway. YOu can always add some leftover mashed potatoes to your soup about 10 minutes before serving and mix them in well.
14. Also, you do not need to add either the cream cheese or the milk. The soup is great without any dairy at all. Try that sometime. Its delicious!
15. If you like a thicker soup, try adding potato flakes in small amounts to your soups right before serving.
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