I talked about my love of soup over on Another Cent Saved the other day. This soup, like my corn chowder, is a crowd pleaser that will be on your table in a flash.
- 2 large Russet potatoes, diced
- 6 slices bacon, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme, preferably fresh
- 4 cups chicken stock
- 2 cups milk
- 1/4 cup cream
- 2 TBSP flour
- 1 tsp salt
- 1/2 tsp pepper
In a stock pot cook the bacon over medium heat until crispy. Keep an eye on it; it will go fast (secret: I almost always over cook it, ere on the side of caution). Remove the bacon and set aside.
In the bacon fat over medium heat soften the onions and garlic. Once they're softened add in the chicken stock, 1 cup milk, potatoes, salt & pepper and thyme. Bring everything to a boil over high heat.
Allow the soup to cook for 12-15 minutes, until the potatoes are softened. Once the potatoes are fork tender transfer half the soup to a blender. CAREFULLY puree the soup until smooth and silky. Transfer this back to the soup pot.
Now here's where I deviate a little from other potato soup recipes. Take 2 ladle fulls of soup, the remaining cup of milk and the 2 TBSP of flour into the blender and puree. The flour will help give the soup a thicker body. If you dump it directly into the soup it will turn clumpy. Once it's smooth pour it and the cream into the soup and stir. Cook over very low heat for 5 minutes. Adjust the seasoning if necessary. I occasionally like to add a few dashes of cayenne or a tablespoon of whole grain mustard.
Serve garnished with cheese and bacon. I hope that you and your family enjoy it!