Potato Soup

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Belated happy New Year, everyone! I hope you had a great holiday season. It was great to spend time with some of my family, and now I’m excited to get back into the normal routine. I have a couple of new recipe series planned for the next few months, and I can’t wait to share them with ya’ll. For today, I hope you enjoy this simple comfort meal.

We’re starting off the year with one of my favorite winter meals. I love everything potato, and growing up my favorite soup was always potato soup. It’s a warm, hearty meal, and I love it on chilly January nights. Not that we’ve had many chilly nights so far this year, but it’s still a good meal.

Potato Soup Recipe

8 servings

10 potatoes, peeled and chopped

1 onion, diced

4-5 cloves of garlic, minced

1 lb bacon

⅓ C. bacon grease or butter

⅓ C. flour

3 C. chicken or vegetable stock

2 C. Milk

1 can cream of chicken soup

Salt pork (optional)

Basil

Cilantro

Paprika

Salt

Pepper

Shredded cheddar cheese (optional)

  1. In a dutch oven, cook bacon. When almost done, add a few pieces of salt pork. Remove bacon to cool and crumble, and reserve ⅓ C. drippings.
  2. Saute onion and garlic with salt pork, salt and pepper. Remove pork and toss potatoes in the vegetables. Remove from pan and set aside.
  3. Heat ⅓ C. bacon fat or butter, stir in flour and seasonings and cook until golden, stirring frequently. Add broth and one cup milk and bring to a boil.
  4. Add potatoes and vegetables, cream chicken soup, and last cup of milk. Simmer until potatoes are tender, about 20 minutes. Top with bacon and cheese.

Have fun, be safe, and eat good food!

Potato Soup Recipe

8 servings

10 potatoes, peeled and chopped

1 onion, diced

4-5 cloves of garlic, minced

1 lb bacon

⅓ C. bacon grease or butter

⅓ C. flour

3 C. chicken or vegetable stock

2 C. Milk

1 can cream of chicken soup

Salt pork (optional)

Basil

Cilantro

Paprika

Salt

Pepper

Shredded cheddar cheese (optional)

  1. In a dutch oven, cook bacon. When almost done, add a few pieces of salt pork. Remove bacon to cool and crumble, and reserve ⅓ C. drippings.
  2. Saute onion and garlic with salt pork, salt and pepper. Remove pork and toss potatoes in the vegetables. Remove from pan and set aside.
  3. Heat ⅓ C. bacon fat or butter, stir in flour and seasonings and cook until golden, stirring frequently. Add broth and one cup milk and bring to a boil.
  4. Add potatoes and vegetables, cream chicken soup, and last cup of milk. Simmer until potatoes are tender, about 20 minutes. Top with bacon and cheese.