The ultimate in comfort foods. Thick, rich, creamy potato soup that’s ready in less than an hour, any night you want it. YES. Sure to warm your heart from the inside on even the coldest winter night.
Do you like to eat potatoes? And how many ways do you know to prepare it?
Let’s go back a bit in history.
Potatoes are foods many generations have grown up on. Van Gogh painted his first masterpiece “The Potato Eaters” in 1885. In this painting, he presented the family of peasants, sitting down and eating their hard-earned meal after a long day out somewhere in the field. The picture is symbolic and the painter here glorifies work and food that man honestly earned. Their faces and their hands were the color of beautiful, dusty potatoes.
Potatoes! There are at least a million ways to spin ’em, so believe it when I say that narrowing all of our beloved potato recipes down to 25 was a challenge.
I love soup and lately I prefer them. When the time comes to eat comfort food, it feels good to make potato soup, but not just any potato soup. A Creamy Potato soup. For those who like bacon and cheese! And luckily my darling thinks the same so he doesn’t complain.
The taste is phenomenal, potato gives the necessary density, and I would say that the secret ingredient, which raises the taste and quality, is the bacon – “to smell good” and gain the “intensity”.
- 6 slices bacon (about 6 oz.), cut into 1-inch pieces
- 3 tablespoons bacon grease or butter
- 1 cup diced onion
- 1/4 cup all-purpose flour
- 1/8 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 2 cups milk, warmed
- 1.5 pounds potatoes, peeled and cut into 1/2-inch pieces
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- salt and pepper
- Heat a soup pot over medium-high heat.
- Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.
- Remove the bacon from the pot and set it aside.
- Pour off most of the grease, but do not clean the pot (3 tablespoons of bacon grease, should remain, otherwise use 3 tablespoons of butter ).
- Add onion and thyme and sauté until onion is soft, about 7 minutes.
- Sprinkle the flour on top of the onion, and stir until combined.
- Saute for an additional minute to cook the flour, stirring occasionally.
- Stir in the chicken broth until combined.
- Add potatoes, milk and cooked bacon bits, bring to a boil.
- Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes.
- Stirring occasionally every few minutes so that the bottom does not burn.
- When the potatoes are soft, stir in the cheddar cheese and sour cream.
- Season with salt and pepper.
- Serve warm, garnished with desired toppings(crisp bacon pieces,cheddar cheese or green onion).
But you will agree that the most beautiful potatoes are those which our grandmothers prepared, right?