Tuesday, October 20, 2009

Bacon cheddar potato soup

Yesterday, the dreary, Edgar Allan Poe weather began again, which naturally made me so happy and inspired me to attempt potato soup again. This time, I decided to make some modifications and perhaps not follow the recipe quite so rigidly.

Bingo -- about a hundred times better than last time . . .

Potato Soup
- 4-6 strips of bacon cooked and cut into small pieces
- 2 large Russet potatoes, cubed
- 2 14oz. cans of chicken broth
- 3-4 green onions chopped, greens and whites
- 1 1/2 cups milk (I used 2%)
- roughly 1/4 teaspoon dried thyme
- shredded cheddar cheese (I like extra sharp, but to each their own - colby-jack is also a good choice for potato soup)
- salt & pepper

1. Cube potatoes and put them in stock pot. Cover with chicken broth and bring to a boil.
2. Reduce heat and let simmer for 15-20 minutes.
3. Remove from heat and mash at potato pieces with a potato masher or fork (don't do this too much, you just want to break them up a bit more, not into too-tiny pieces)
4. Return to heat and stir in bacon, onions, thyme and milk. Cook for 15 minutes covered.
5. Serve with shredded cheese and salt & pepper to taste.

Soooooooooooooooooooo good and really tasty the second time around.


Jackie said...

How many servings does this awesome-ness make? It sounds delish!

Robyn said...

I think about 4 medium-sized ones . . . I ate two big bowls of it last night (I was hungry) and still have a big bowl and a half left . . . if that helps. :o)