Peace family, do you need something tasty and hot to help warm you up?
Last night, I had a friend over and potato soup is her favorite, so that’s what we made! It’s pretty easy, doesn’t take very long, and there’s nothing like a steamy bowl of thick soup on a freezing night!
three strips of bacon
four green onions, sliced, with the green portion set aside
two cloves of garlic, minced
three large Russet potatoes (peel two and leave the skin on the third; chop all into cubes)
one tablespoon of flour
four cups of chicken broth (or four cups water plus four bouillon cubes)
1/4 cup heavy cream plus 1/4 cup milk (or 1/2 cup half and half, etc.)
shredded cheddar cheese, for garnish
In a large saucepan, on medium-high heat, fry the bacon until crisp, then set aside to drain on paper towels. Drain out most of the bacon grease, then fry the sliced white part of the onions and the minced garlic in the bacon grease until translucent, about one or two minutes, then add the tablespoon of flour, stirring until the vegetables are coated.
Pour in the broth (or water plus bullion), stir well, and add the cubed potatoes. Put the lid on and boil/simmer until potatoes are tender (maybe 15 or 20 minutes… I forgot to check). Once very tender, mash inside of the pot with a potato masher and whisk. Let it cook a bit longer if it still is lumpy.
Finally, remove from heat and once it has cooled down a bit, stir in the cream and milk.
Serve with green onions, crumbled bacon, and shredded cheddar on top. Enjoy!