Thursday, December 7, 2020

Are you ready for a really easy recipe without a cream of chemicals soup? Just kidding. I do use canned cream of soups for our family potato casserole recipe.

This recipe is to die for – and I wanted to have it on my blog for both you and me! This would be great for lunch during winter break. Are you doing Soup Sunday? If so, definitely add this to your rotation. It is from Gimme Some Oven but I made it my own with a few adaptations.

Get in ma belly!

You will need:

5 slices of raw bacon – cut up with kitchen scissors. I think you could do more bacon than this if you want. Some can be saved for your garnish.

1 cup diced yellow onion

4 cloves of garlic (I just use the jarred already diced stuff)

1/4 cup all purpose flour

2 cups chicken stock

2 cups milk, warmed (I did not warm my second cup and it was fine)

1.5 pounds Yukon gold potatoes, diced. I only had russets so I used about 4 of them and peeled them and diced them.

1 cup shredded cheddar cheese

salt, pepper

Toppings: sour cream, green onions (do not skip buying these. I have become a big fan of these on my soups, baked potatoes, Mexican layered dip.)

First:

Cook your bacon in your big soup/stock pot. This will be a one pan meal, too! When crispy, remove the bacon to a plate lined with paper towels to drain.

reserve about 3 tablespoons of the bacon grease – keep that in the pan. I basically used a ladle to take out the excess that equalled more than 3 tablespoons.

Now, add onion and cook for about 5 minutes.

Add garlic and do another 2 minutes.

Keep stirring.

Stir flour into the onion and garlic and stir for about 1 minute to fully incorporate flour (this is what creates your cream of texture)

Add chicken stock

Add milk

Add diced potatoes. I diced mine pretty small.

Add some salt and pepper to taste. I also added Tony Cachereś cajun seasoning.

Continue cooking until the mixture just reaches a simmer before it begins to boil.

It will look like this:

Now, reduce heat to medium low, cover and simmer for about 10-15 minutes or until the potatoes are soft. Do not burn the bottom.

Once potatoes are fully cooked, add in the cheddar cheese and some of the bacon.

Serve with a garnish of bacon, cheese, sour cream, and green onion.

Yum!

Amy

11 thoughts on “Potato Soup

    1. I thought about using frozen but if you do the Yukon gold and don’t peel I think it will add to it. Or like I did – it only took a couple more minutes. The pandemic has made me more about totally homemade!

      Like

Leave a Reply to Tara Wiscott Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s