POTATO SOUP
3 bacon slices, sliced into little pieces
2 medium onions, chopped
5 medium potatoes, scrubbed and cubed
1 pint chicken broth
water
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.
Yum! I wish I was there to eat it...
ReplyDeleteThat sounds SO good!!!!
ReplyDeleteWell, come on over girls. There is plenty left!
ReplyDeleteI do mine in the pressure cooker. Saute an onion in butter along with some sliced polish sausage in the bottom of the cooker. Peel and cube about five lbs. of potatoes (give or take), toss them into the pressure cooker. Add chicken broth. You don't want to put in too much, maybe three cups, I'd guess. I do it by the seat of my pants.
ReplyDeleteFire up the cooker, get it up to pressure and cook for about 10 minutes. Release the pressure with the quick release method. Stir things up. You will get this sort of creamy potato broth with chunks.
Then I add a stick of butter (evil, I know), and stir until it is melted. Then I add milk to get it whatever consistency looks good.
Done.
Alas, I don't make it any more. Bad stuff for diabetics.
That sounds so good! By the way, I urge you to go over to the Weston A. Price Foundation website here: http://www.westonaprice.org/ and look around. One article that would be enlightening is this: http://www.westonaprice.org/know-your-fats/skinny-on-fats?qh=YToxNjp7aTowO3M6MzoidGhlIjtpOjE7czo2OiJza2lubnkiO2k6MjtzOjI6Im9uIjtpOjM7czozOiJvbmUiO2k6NDtzOjQ6Im9uZXMiO2k6NTtzOjM6Im9ucyI7aTo2O3M6Nzoib25lbmVzcyI7aTo3O3M6MzoiZmF0IjtpOjg7czo0OiJmYXRzIjtpOjk7czo3OiJmYXRuZXNzIjtpOjEwO3M6NDoiJ2ZhdCI7aToxMTtzOjU6ImZhdCdzIjtpOjEyO3M6MTA6InRoZSBza2lubnkiO2k6MTM7czoxMzoidGhlIHNraW5ueSBvbiI7aToxNDtzOjk6InNraW5ueSBvbiI7aToxNTtzOjY6Im9uIGZhdCI7fQ%3D%3D If this link won't work, search on the site for "The skinny on fats." In my opinion, butter is a very healthy food. Too much potatoes, though, are not.
Delete