The weather in Redding is very odd. Spring has started, but in reality, winter weather JUST started. Now that spring is here, its windy, its rainy and its cold. So not the spring I had hoped for. But the good news is that with weather like this comes my favorite meal (well. Mine and my moms anyway) and that’s Potato Soup. Now I’ve enhanced it a bit from the potato soup I grew up with. I still love that stuff but, in mine, theres bacon. And….well, bacon!
- 5-6 Potatoes (Russets)
- Chicken Broth (6-8 Cups)
- 2 LBS Bacon
- Half Onion
- Cheddar Cheese
- 1 ½ cups Milk (Whole)
The great thing about this soup is that you can use just about anything as a topping. Bacon, Cheese, Green onions, Crackers, Or you can leave it plain. And that’s what makes this soup even better. My dad used to like it with noodles in it, my husband likes it with Bacon.
The first thing I did was fry up the bacon, and drain all but 2tsp of the fat to saute the onions. While the onions are cooking down, I peeled and cut the potatoes, putting them in the pot with the chicken broth. Once thats done you really just have to let the potatoes cook down enough to blend them up (or mash them with a potato masher if you like that consistency better)
The potatoes need to cook for approximately 45 Minutes on medium. During this process, you may feel compelled to add more water/broth. Which is totally okay, just watch it, because adding too much will get you a very thin, liquidy soup, and I’m not a big fan of those. Once the potatoes have cooked down, I like to puree it all to a smooth consistency. Sometimes I’ll only do half however, just so I have bigger chunks of potatoes. Either way once you have blended it or mashed it, I’ll add the milk and turn down the heat. This is also when you want to add the cheese, so it will get melty. If you have anything else you wish to add a tthis time, now would be the time. I’ll normally add about 1/3 – ½ of the bacon at this time, and save the rest as a garnish at the very very end.
Some other things you can add if you want to:
- Green onion
With this soup base, you can easily take it and make it your own. I’ve heard of people using Heavy cream instead of milk to give it more Richness, people using Parmesian or other types of cheeses, and even adding an assortment of meats. So I urge y’all, take this, make it your own, and post a picture of it on “The Journey of a Simple Housewife” page. I want to see your Creations!