Sunday, May 27, 2012
Recipes: Potato Bacon Soup
Many years ago, I worked at an auto wrecker and there was an amazing diner across the road from it that had THE best potato bacon soup. It was my first time ever having it and I instantly fell in love. Unfortunately, they closed down the diner and I was in search of the next best potato bacon soup. I tried every kind in my town and I think the best one out of all the food chains was IHOP. Really though, its pretty good.
But I didn't want to always go there to get my fix. I wanted to make an amazing version of it myself. I've never made soup before so I didn't quite know how to go about it til I found a recipe for it and it is AMAZING!
1/2 pound bacon, roughly chopped (or however much you want to use)
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.