Potato and Bacon Soup


It was supposed to snow today. As in that evil white stuff that falls from the sky and reeks havoc on the roads. I don't know if I've mentioned it before, but I don't do winter. Or snow. Or cold, for that matter. Winter in my mind should be in the 40's or 50's. No snow. No ice. I really need to move to Florida or something.

Anyway, when I saw that evil snow in the weather forecast, I was initially mad and irritable. Its practically April, there should no longer be snow. It needs to be spring. Now. Then I realized since it would be in the lower 40's today, it was a good excuse to make this potato and bacon soup I had planned on making a few weeks ago but never got around to.

Potato and Bacon Soup
Source: Cooking Light, December 2010
Servings: 3-4
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    • 6-8 medium baking potatoes
    • 5 slices bacon
    • 1 1/2 tsp. olive oil 
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 tsp. salt
    • 1 bay leaf
    • 2 cups milk
    • 1 1/2 cup less-sodium chicken broth
    • 1 tsp. parsley
    • 3 green onions, diced
    • 1/2 cup shredded cheddar cheese

1. Rinse off the potatoes and piece with a fork. Wrap each potato in a paper towel. Microwave the potatoes for 15 minutes or until soft.
2. Cook the bacon until crisp. Once cool, crumble into pieces.
3. In a large pot over medium heat add the olive oil. Add the onion and cook for 3-5 minutes until soft. Then add the garlic, salt, pepper and bay leaf.
4. Transfer the potatoes to a large bowl. Roughly mash them leaving the skins on.
5. Add the potato, milk and chicken broth to the pot. Stir well and bring to a boil.
6. Reduce the heat and let simmer for 3-5 minutes.
7. Scoop the potato soup into bowls and top with parsley, green onions, cheddar cheese and bacon. Serve immediately.

The original recipe is for 18 servings and I couldn't tell from the picture if it was chunkier and more stew like or a brothy soup. I wanted this to be more stew like, but you could easily add more milk and/or chicken broth to get a brothier soup.

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