Tuesday, July 27, 2010

Potato Soup

   This is one of those dishes that many may consider a comfort food. When you're sick and feeling yucky, a nice warm bowl of soup, nothing exciting, just warm, fuzzy and comforting. It uses basic ingredients one usually has on hand and doesn't take that much effort or time. It can simmer as long as you need.

Potato Soup
3-4 slices of bacon, cut in 1-inch pieces
2 cubes chicken bouillon
1/4  medium onion, finely diced
1/2 tsp. salt
3 cups water
4-5 medium potatoes, cubed
dash of celery seed (small is better)
1 cup milk
1/2 cup shredded cheese

(Note-I don't bother peeling potatoes. Just dice and use. Peeling potatoes has always been one of those task I hate, so I don't do it anymore.)

Preparation -
In a large pot, pepper the bacon pieces and brown, removing from pot to reserve for garnish. Drain all but 3-4 T. bacon grease. 

In measuring cup, put in 2 cubes of bouillon and 2 cups of water and microwave 2-1/2 to 3 minutes. 

In bacon grease, add onion and salt, cooking until tender, about 5 minutes. Toss cubed potatoes in bacon grease to coat well. Sprinkle a dash of celery seed. Cook for just 4-5 minutes stirring frequently. 

Add 2 cups chicken bouillon, 1 cup water and heat on medium high for 20-30 minutes until potatoes start to get tender. Add milk and simmer for 15 minutes.  Serves six.

To serve garnish with bacon and shredded cheese.

To make this with a healthier twist - use 3 T. margarine instead of bacon grease, turkey bacon, fat- free shredded cheese and low sodium chicken broth.

Enhanced by Zemanta


Taste Of Home Recipe of the Day