just me

Creamy Potato Soup

In Soups/Stews, Vegetables on March 17, 2010 at 5:55 pm

The ultimate rainy night meal.

Oh, potatoes, how I love thee! Baked, broiled, fried, roasted, mashed. scalloped… is there anything that can mar the cozy, velvety goodness of your fluffy innards? No. In fact, many otherwise mediocre foods improve with potato. I know where the Irish are coming from. I love potatoes so much, I’ll even eat a soup made exclusively from them! Well, not exclusively, but almost.

Is there any better dinner for a chilly, rainy night than potato soup? No, there isn’t. The smooth thickness wraps you in a cozy glow, and when you add cheese and bacon, well, god. You’d have to have been born without taste buds to resist.

This is my recipe for the ultimate potato soup. Some people say it can’t possibly be ultimate if there’s no sour cream, but I say they’re wrong. Sour cream may look pretty on the top, and it may taste good for the first couple of bites, but eventually it dilutes and cools the soup. Save it for the baked. Be a purist, and this classic soup a go.

Potato Soup

Ingredients:

3 pounds red potatoes, peeled and diced

1 cup chopped sweet onion

2 tablespoons olive oil

40 ounces chicken stock

1/2 cup heavy cream

salt, pepper to taste

4 slices of bacon, cooked and crumbled

4 ounces colby jack cheese, shredded

Directions:

In a large soup pot, heat the oil over medium heat.

Add the onion, and cook until translucent, about 5 minutes.

Add the potatoes, and stir to coat. Cook another 3 minutes or so, stirring constantly. The goal here is just to singe parts of the potatoes to add a nice, smoky element to the soup.

Add the chicken stock, and boil until potatoes are tender, about 20 minutes.

Remove from heat and mash with a potato masher. Don’t worry, I know it’s still chunky. That’s why we whip out our immersion blender and give it a good whirl. The masher part is just to break up the big chunks so they don’t clog the blender. If you were diligent about your dicing, you can skip right to the blender part.

Blend until smooth and creamy.

Speaking of creamy, now’s the time to stir in that cream! Add the salt and pepper too, while you’re at it.

And you’re done! Ladle the soup into bowls, and top with bacon crumbles and generous handfuls of cheese.

And try not to blush when everyone kisses you after dinner!

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