Have you ever noticed that an Arctic chill brings with it an undeniable craving for soup? I’m not sure how this phenomenon occurs but a person needs soup in the winter like they need a spandex bikini in the summer. It’s just natural. (What? Am I the only one?)
I made this week’s recipe out of necessity. I was rummaging through the pantry one late afternoon day, completely uninspired and strongly contemplating throwing in the towel by making pancakes for dinner. I suddenly noticed a lonely little bag of Russet potatoes sitting all by itself on the bottom shelf. Crap. See, I do this. I buy the mondo bag of taters when it’s on sale. You know. You get like 432 pounds for .99 cents? I make all kinds of plans on how I am going to use up that bag. I start throwing out potatoe dishes…potato salad, mashed potatoes, steak ‘n potatoes, baked potatoes, potato latkes,ah, the possibilities.
And then, I proceeded to forget all about the durned potatoes until one fateful moment. On a particularly important late night mission, after opening the pantry door with the stealth of a Navy Seal so as not to wake the family, I gasped as I looked down and noticed my sweet little potatoes had grown funky beanstalks poking out from the holes in the bag (which I’m certain are placed there for this very reason) and are attempting to thwart my midnight Cheez It run. (Okay, so it wasn’t a life-threatening mission but I think I was sodium deficient…dangerous.)
Out of fear for my life (and my future snacking opportunities) I’m forced to come up with some potato masterpiece before the spuds take over the house. Enter: Potato Bacon Cheese Soup.
Here it is, a delectable cream soup (because aren’t all cream soups delectable?) with some star players from the pig and cow family, respectively. Enjoy.
- 3 cups diced, peeled potatoes (Yukon gold or Russet)
- 1/3 cup diced celery
- 1/3 cup finely diced onion
- 5 slices cooked, crumbled bacon
- 3 cups chicken broth
- 1/2 tsp salt
- 1 tsp ground black pepper
- 4 tbs. butter
- 4 tbs. flour
- 2 cups milk
- In large pot, combine potatoes, celery, onion, crumbled bacon, chicken broth, salt and pepper. Bring to a boil and cook until vegetables are tender, approximately 10-15 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and stir, cooking, for about 1 minute. Slowly, whisk in milk, avoiding lumps. Continue stirring over medium-low heat until milk has thickened, about 4 to 5 minutes.
- Add the milk mixture into the pot and cook soup until heated throughout.
- Serve immediately with biscuits, french bread or rolls.
- Okay, you don’t have to serve it with bread, in case you’re all “aren’t the potatoes enough starch?” But there ain’t nothing better than dipping your bread in this soup. It’s slap yo’ mama good. Unless of course she slaps you back.