Friday, February 22, 2013

Potato Soup for the Winter Soul

It is cold and snowy again, so that means more comfort food. Cold weather makes me want to be warm on the inside and outside and nothing does that better than soup.  This is another quick and easy recipe using ingredients that are probably already in your home.  This soup can be ready in less than one hour including prep time.  Serve with a mixed green salad and you have a great meal with little effort.  I usually double this recipe because it is delicious and I like to have leftovers for lunch. The soup in the photo contains ham, because it was too cold and I was to lazy to make a trip to the store for bacon. If you would like to substitute ham for bacon, add 1/2 cup of diced ham and 2 tablespoons of olive oil while sauteing the vegetable mixture, but leave the ham in for the entire cooking process.

  Good to the last spoonful.

Potato Soup (serves 4)

8-10 slices of bacon, cooked crisp and crumbled, reserve 2 tablespoons of drippings
1 small onion, finely diced
1 rib of celery, finely diced
1 carrot, finely diced
2 cloves of garlic, minced
1 t dried basil
1/2 t seasoned salt
3 T flour
3 cups chicken broth
2 potatoes cut into small cubes
dash of hot sauce (optional)
1/2-1 cup cream (milk can be used, but will result in a thinner soup)
Garnish with sour cream, cheddar cheese, chopped chives, and crumbled bacon if desired.

Cook bacon until crisp, remove from pan and crumble.  Reserve 2 tablespoon of bacon drippings and saute onion, celery, and carrot until onion is translucent.  Add garlic, seasoned salt, and basil. Add flour and stir to make a paste.  Gradually stir in chicken broth a little at a time to incorporate into vegetable mixture. Bring to a boil and add potatoes. Reduce heat and cook until potatoes are tender. about 20- 30 minutes.  Remove from heat and stir in cream, hot sauce, and bacon. Garnishes can be added, if desired. 

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