Saturday, December 18, 2010
3 bacon slices, sliced into little pieces
2 medium onions, chopped
5 medium potatoes, scrubbed and cubed
1 pint chicken broth
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper (or more to taste)
2 cups whole milk
1/2 cup white flour stirred into 1/2 cup warm water
Using a heavy-bottomed soup kettle (I used my cast iron Dutch oven,) over medium/low heat, cook the bacon and the onions together, stirring, until the bacon starts to look done.
Add the chicken broth, potatoes and enough water to cover the vegetables. Add salt and pepper.
Bring to a boil, cover, and allow to simmer for 20 minutes.
Add the milk, and stirring, bring back up to a simmer. As you stir the soup, slowly add the flour and water mixture, a little at a time, and let it return to simmering each time. When the soup is as thick and creamy as you like, then simmer, covered, very gently for another 30 minutes.
Taste and correct the seasoning.
This is perfect comfort food.
At this point, you could eat the soup. But I highly recommend that you pour it into a covered glass container and refrigerate it for 24 hours before eating. It improves quite a lot that way.