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We are finally seeing some cooler weather here in North Texas and with cooler weather comes soup. At least it does at my house.
First up...Potato Soup!
I like mine thick and rich. Years ago, I took a recipe a friend came up with that we liked and played around until it became a staple in our house. I present it to you here.
1. Cube 1.5 lbs of bacon (got ya right there, didn't I?) and fry over medium heat in a stock pot to desired doneness. In this case, I like mine crispy. When done, move the bacon to a paper towel and drain the remaining grease.
2. Deglaze the pot with either sherry or a dry white wine.
3. Add 1 diced medium yellow onion, 1 diced large shallot, 3 cloves of garlic (minced), and a tablespoon of butter to the same stock pot. Sautee over medium-high heat until soft.
4. Add 1 quart of chicken stock and 1 court of vegetable stock to the pot. Increase heat to high.
5. Add 3 lbs of peeled and cubed russet potatoes to the pot and bring to a boil. After it reaches a boil, reduce heat to maintain a soft boil until the potatoes are very soft.
6. Remove from heat and add half of the bacon back to the pot.
7. Using an immersion blender, puree the mixture until smooth and creamy.
8. Add heavy cream and continue blending until thoroughly mixed. Honestly, I eyeball how much heavy cream, adding until I get the color and consistency I want.
9. Salt and pepper to taste.
10. Serve with sour cream, the rest of the bacon bits, chives, and shredded cheese.
This recipe freezes really well, so I sometimes double it to make sure I have plenty of leftovers. Also works great if you are only fixing for one or two people because its easy to freeze in smaller portions.
First up...Potato Soup!
I like mine thick and rich. Years ago, I took a recipe a friend came up with that we liked and played around until it became a staple in our house. I present it to you here.
1. Cube 1.5 lbs of bacon (got ya right there, didn't I?) and fry over medium heat in a stock pot to desired doneness. In this case, I like mine crispy. When done, move the bacon to a paper towel and drain the remaining grease.
2. Deglaze the pot with either sherry or a dry white wine.
3. Add 1 diced medium yellow onion, 1 diced large shallot, 3 cloves of garlic (minced), and a tablespoon of butter to the same stock pot. Sautee over medium-high heat until soft.
4. Add 1 quart of chicken stock and 1 court of vegetable stock to the pot. Increase heat to high.
5. Add 3 lbs of peeled and cubed russet potatoes to the pot and bring to a boil. After it reaches a boil, reduce heat to maintain a soft boil until the potatoes are very soft.
6. Remove from heat and add half of the bacon back to the pot.
7. Using an immersion blender, puree the mixture until smooth and creamy.
8. Add heavy cream and continue blending until thoroughly mixed. Honestly, I eyeball how much heavy cream, adding until I get the color and consistency I want.
9. Salt and pepper to taste.
10. Serve with sour cream, the rest of the bacon bits, chives, and shredded cheese.
This recipe freezes really well, so I sometimes double it to make sure I have plenty of leftovers. Also works great if you are only fixing for one or two people because its easy to freeze in smaller portions.
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