Potato Soup

I found a recipe, about a year ago, for the absolute best potato soup you ever put in your mouth!  This stuff is amazingly delicious!!!  You make this once and you’re never going to be able to bring yourself to try another potato soup recipe for fear that it won’t be as good as this one.  In other words — I like it. It started when I had some extra baked potatoes and was trying to figure out something to do with them.  I did a little internet search and found this recipe.

potato soup

Baked Potato Soup

  • 4 strips of bacon (diced) (I usually use kitchen shears to cut the bacon right into the pot.)
  • 1 small onion, chopped
  • 2 cloves garlic, minced (I use the pre-minced garlic in the squeeze bottle.)
  • 3 Tbs. flour
  • 1 tsp. salt
  • 1 tsp. dried basil
  • 1/2 tsp. pepper
  • 3 1/2 Cups chicken broth
  • 4 large baked potatoes, cubed
  • 1 Cup heavy cream
  • 1/2 tsp. Tabasco sauce (If you’re a wimp about spicy foods, do this anyway.  It does not make the soup spicy or hot, it deepens all the flavors. Trust me.)
  • shredded cheddar cheese (for garnish) (I accidentally left it off when I took the picture.  Phooey!)
  • minced fresh parsley (for garnish) (I often use dried parsley instead, as I did in the picture above.)

1. Put bacon in the pot you will use for your soup. Cook it till crispy.  Take out the bacon and set aside, leaving the bacon drippings* in the pan.

2. Add the onions and garlic to the bacon drippings and cook till tender.

3. Stir in flour, salt, basil and pepper.

4. Gradually add chicken broth.  Bring to a boil and boil for 2 minutes.

5. Add cubed potatoes and turn heat down.  Add cream and Tabasco sauce.  DO NOT BOIL AGAIN… just heat.

6. Serve with cheese, crispy bacon and fresh parsley for garnish.

7. Let your tongue slap your brains out because this is so AMAZINGLY good!

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* “Bacon drippings” is a nicer way to say “bacon fat” or “bacon grease.” If you’re worried about bacon drippings giving you a heart attack, or whatever, then get rid of it and put in some kind of oil that you feel comfortable with.  As for me, the layers of flavor in this soup depend on the sheer deliciousness of BACON, so I’m leavin’ it in! Besides, “Bacon Today” posted an article citing the “Top 10 Reasons Bacon Fat is Actually Healthy For You.” And I’m sure we can all agree that they are not bias at all.

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IMPORTANT NOTE ABOUT OWNERSHIP:

Unfortunately, this morning as I’m posting this, I am not able to find and credit the original recipe I found on the internet a couple of years ago.  The closest one I found used potato flakes instead of pre-baked potato cubes.  So… If you ever find the original recipe, I am more than happy to give it a link!  Just let me know.

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