Monday, February 18, 2013

Basic Potato Soup

Potato soup topped with cheese and bacon crumbles.
  Whenever it's cold outside and you're stuck home, sick inside, what's the best way to warm up and feel cozy? Good, old-fashioned potato soup is a favorite at our house. Everybody likes this one.
   This is a simple, basic potato soup easily made with only a few ingredients that cooks in about 45 minutes total. Bacon and onion add subtle hints of flavor but don't over power the the true star of the soup, soft cooked potatoes. A garnish of shredded cheese and crumbled bacon bits tie the flavors together perfectly.
  For beginner cooks, this is a great soup 101, for those of us who are passing the nasty flu bug around, it's a great comfort.

Basic Potato Soup
4 medium potatoes
3 cups chicken stock, base or bouillon
1 cup milk
2 pieces bacon
1/4 cup onion, diced fine
1 T. butter
salt and pepper (white pepper is good but optional)
shredded cheddar cheese for topping


In medium pot, fry bacon. Remove bacon to paper towel to drain. Reserve for topping.

Wash potatoes and cut off any parts of skin that don't look good. Peeling is optional. Cut potatoes into small bite-sized cubes.

In 4 cup measuring cup, combine 3 cups water and chicken base or bouillon. Microwave 2-1/2 minutes.

To the bacon grease add butter to melt. Return to medium-low heat and add diced onion. Cook until translucent.

Soup simmering.

Reduce heat to simmer and add potatoes. Stir to coat well and heat. Slowly add chicken broth. Bring to boil and cook until potatoes are just tender, about 20 minutes. Reduce heat to simmer and add milk, salt and pepper. Cover and let simmer 15 minutes or so. Do not boil.

Serve topped with shredded cheese and reserved bacon crumbles. Serves 4-5.

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