I don’t know about you, but I’ve been hit with the January doldrums a bit recently. The holidays bring on such a high, and then January is kind of blah. It’s still cold outside, but getting lighter in the evenings already, so the thought of Spring is in the air, yet garden fresh ingredients are still minimal. This is the perfect time for Potato Soup!
Hearty and delicious, potato soup can be customized to however you like it and it’s very easy to make. A perfect in-between seasons treat!
Adapted from a potato soup recipe on Gimme Some Oven
Bacon – 5 slices, diced
Reserved Bacon Grease – 3 Tbsp
White or Yellow Onion – 1 Cup, diced
All Purpose Flour – 1/4 Cup
Chicken Stock – 2 Cups
Milk – 2 Cups, Warmed
Yukon Potatoes – 1.5 Pounds, Peeled and Diced
Cheddar Cheese – 1 Cup, Shredded
Sour Cream – 1/2 Cup
Kosher Salt – 1 tsp
Fresh Cracked Black Pepper – 1/2 tsp
1) In a large stockpot over medium-high heat, cook diced bacon until crispy. Transfer to a separate place, reserving 3 Tbsp of grease in the pot.
2) Saute onion in the stockpot for 5 minutes, until soft. Sprinkle flour on top, stir until combined. Cook the flour and onion mixture for another minute, stirring occasionally. Stir in chicken stock until combined, and then add the milk, potatoes, and cooked bacon bits. Cook to a simmer, but make sure it doesn’t boil!
3) Reduce heat to medium-low and simmer covered for 10-15 minutes; prevent burning by stirring contents occasionally.
4) Once potatoes are soft, add cheddar cheese and sour cream, as well as salt and pepper to taste.
5) Garnish with any desired toppings! Green onions, chives, and bacon are always popular!
Eat Well, Travel Well ~ Samantha
Photo Credit: Luca Nebuloni via FlickrAdd a comment