We’ve had a lot of cold days here in VA and there’s nothing better than making a big pot of hearty soup to keep us warm and full. A few days ago I made some potato soup… and lets just say it was good, but I feel it could have been better. The recipe seemed to have the right ingredients… such as, potatoes, bacon, cheese, milk, some cream and seasonings…so why didn’t hit the spot? Could have just been me. My husband liked it and my kids…well they just gave me the “Mommy do we have to eat this?” look…and then decided to eat the bacon off the top of their soup.
So I’m asking those …who even read my blog if you have a good potato soup recipe you can share with me or suggest some changes I could make to this recipe below.
Help a sista out!
adapted from the country cook
4 whole Bacon Strips
1 whole Small Onion, Finely Chopped
1-½ stalk Celery Finely Chopped
3 cloves Garlic, Minced
3 Tablespoons Wondra Flour (plus More To Thicken)
2 cups Chicken Stock Or Broth
3 cups Whole Milk
¼ cups Heavy Cream (optional)
2 whole Large Russet Potatoes (uncooked, Scrubbed Clean And Cubed)
2 pinches Kosher Salt And Pepper To Taste
1 cup Cheddar Cheese (plus More For Topping)
2 sprigs Green Onion, Diced (for Topping)
Place a large Dutch oven on medium heat. Cut bacon into small pieces and throw in pot and cook until crispy.
Take bacon out of pot and drain on paper towels. Reserve 1 Tablespoon bacon drippings and discard or save the rest for use at another time. Throw in your finely chopped onion and celery and saute for several minutes until onions are clear. Now add garlic and saute for another minute, being careful not to burn garlic. (You may need to turn heat down if it seems to be running too hot).
Stir in 3 Tablespoons of the Wondra flour until the liquid has all been absorbed (for about a minute or two). Add a bit of salt and pepper at this point as well. Gradually add chicken stock. Stir well and bring to a boil.
Now at this point, if you have an immersion blender, I recommend blending all the liquid so you don’t have lots of little pieces of onion and celery. Unless, that is how you prefer your soup. I like to make sure my soup is as creamy as possible with the only chunks being the potatoes themselves.
Once thoroughly blended, begin adding milk, heavy cream and cubed potatoes. You can leave the skin on your potatoes if you prefer. At this point, the soup will seem very thin. Start adding a bit of Wondra flour to your soup one tablespoon at a time and stir after each addition. (Once again, you may need to adjust your heat settings so you aren’t boiling over or running too cold). We like a very thick and hearty soup so I end up adding about 1/2 cup more Wondra flour to my soup. If you end up putting more flour in than you wanted – do not panic. This soup is very forgiving. Just add a little more chicken stock or milk to the pot. Remember, the soup will thicken slightly the longer it simmers. You want the soup to simmer for about 25 minutes until the potatoes are fork tender. Take one out to taste for tenderness before serving.
Once the soup is to your desired consistency. Add 1 cup of cheese to the pot. Let it melt into the soup and stir until combined. Taste for seasoning at this point as well. You may need to add more salt and/or pepper.
Serve. It’s great with some crusty French bread. Add toppings such as additional cheese, the crispy bacon you set aside earlier and some diced green onions.
* WARNING – only use Wondra quick-mixing flour for this recipe. If you try to use all-purpose flour for this particular technique then you will get a very lumpy soup! You can find Wondra in a blue container usually in the baking/flour aisle of your grocery store and its cheap!