Nov 10, 2011

Potato Soup Recipe

I normally post recipes that are healthy, but sometimes you just need to indulge. Now that the temperature is lowering, it's soup season! Potato soup is one of my favorite meals on a cold and rainy night. It's really easy to make and for soup it's a quick recipe.

8 med Idaho potatoes peeled and cut into 1in cubes.

1/4 pound bacon cut into 1/4in cubes

1/2 onion diced

6 cups chicken stock
2 cups grated sharp cheddar cheese
1/2 cup heavy cream
2 bay leaves
1 t thyme
salt and pepper to taste

1. Cook the bacon in a large stockpot over medium heat. Drain and set bacon aside. (I clean the pot to make it a little healthier)


2. Add onion and garlic and cook for 4 minutes.

3. Add thyme and bay leaves and stir to coat the onions and garlic.
4. Add the potatoes and stock and bring the mixture to a boil. Reduce heat and partially cover and simmer for 20 minutes-or until the potatoes are tender.

5. Stir in the heavy cream and heat.

6. Remove the bay leaves and use an immersion blender to blend a little of the soup. You want some chunks of potato so just use it for a few seconds. If you don't have an immersion blender what's wrong with you? you can put 1/4 of the soup in the blender.

7. Add salt and pepper to taste. Stir the bacon into the soup.

8. Ladle into bowls and top with cheddar cheese. I like to use sourdough bread bowls, but my store was out.



This is a very rich soup but it is very good. This recipe makes 10 cups and it freezes well. If you're going to freeze some-don't put the cheese in. When you reheat it, the cheese will curdle. Also, if you make your own chicken broth, you will save about 5,000 mg of sodium so it's worth the effort. I used to buy the canned stuff until I realized how easy it as to make stock. I have a recipe for chicken spaghetti that makes about 6 cups of stock. I always freeze that for other recipes like this one. Using your own stock makes the meal cheaper and healthier so I highly recommend it.

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