You're probably wondering why I am posting a soup recipe in the dead of summer, huh? Well, because it's just that good!...and we keep our house pretty darn cold, so we don't have a problem eating meals like this in the summer. Anyway, I love to cook and I hardly ever share any recipes on here so I decided to share this one since I just made it a couple nights ago. I've been making this potato soup since Jordan and I got married and it never disappoints. You should try it!
Here's what you'll need:
1 pkg. pre-cooked bacon (chopped or minced)
1 onion (chopped)
1 clove of garlic (minced)
6 cups of chicken broth
1 cup of flour
New potatoes (cubed)
2 cups of half/half cream
salt, pepper and basil
I like to start off by getting my potatoes washed and cubed. I've also tried this recipe with peeled potatoes but we prefer them with their skin left on. Plus, it's less work!...sorry this pic is blurry! But hopefully you know what cubed potatoes look like anyway!
Set the potatoes to the side, and chop the onion and mince the garlic. Then saute the two together. Set aside when done.
On your stovetop, bring the chicken broth and half/half cream to a slight boil. (watch it closely, or it will boil over very quickly like mine did!) After it's reached a boil, turn it down to medium heat and gradually add your flour, stirring as you pour. This mixture will be a little clumpy but don't worry, by the time the soup is done cooking, it won't be.
Then you can add your onion, garlic and potatoes and stir together. Season to taste with salt, pepper and basil.
Cover, and cook on low to medium heat (stirring occasionally) until potatoes are tender and soup is creamy (about 30 minutes, give or take):
Serve in individual bowls and garnish with bacon and grated cheese:
Hope you enjoy it as much as Eli does!
Post a Comment