As I was driving home in the dark, dreary, cold rain, I pondered (as I am wont to do in such times) dinner. It occurred to me that this was such a day as my dear wife would enjoy soup. Soup! Just the thing to warm the body and the spirit! But what sort of soup? Again, my thoughts turned to my dear wife, who happens to be partial to potato soup in its various forms. And lo! There are potatoes in my pantry!
I consulted the Interwebz, and was provided with a number of recipes, this one using cream, this other milk, and still another calling for a white roux. The potatoes should be red, and boiled; no, they must be baked russets!
So with a staggering variety of options, I decided to blaze my own trail. The result was quite yummy, and well received by the aforementioned dear wife. Yay!
Potato Soup
4 large baking potatoes, peeled and cut into small cubes
1 cup onion, diced
2 cloves garlic, diced
water to cover
1/2 cup milk
8 oz cheddar cheese, shredded
salt and pepper to taste
3-4 strips of bacon. cooked and crumbled
Put the potatoes, onion, and garlic in a soup pot and cover with water. Add salt and pepper and bring to a boil, then turn down and simmer until the potatoes are soft (about 20 minutes). With the heat on low, add the milk and stir to begin breaking up the potato cubes. Add about half of the cheese a little at a time, stirring each addition until it is fully melted and incorporated. Serve in soup bowls topped with additional cheese and bacon.
YUM!
Crisis! At the Cat Tree
1 hour ago
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2 comments:
I wanted to make potato soup last night, but instead ended up making au gratin potatoes to accompany the venison steaks we ate. I will definitely try your recipe out, though!
I worked at a restaurant that served Sausage and Potato Soup, and I make it all the time. It's basically what you did, but I add half a package of crumbled cooked breakfast sausage to the soup. It's a surprisingly good combination. The restaurant also added green beans to the soup sometimes.
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