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| Photo courtesy of the Cooking Corner. |
Recently I was invited to attend a soup cook-off. I had planned on making a potato soup, which I have a few variations of, but I didn't realize that I was short a few ingredients. One version called for a can of cheese soup, which I didn't have and to make loaded potato soup it required sour cream, which I had used in a hash brown casserole. Since I'm adept at improvising, I used some roasted garlic and chives, plus a whole block of cream cheese to give this potato soup an edge that would please anyone's pallet.
6 slices bacon
6 medium potatoes, Yukon preferably
4 tsp. chicken base dissolved in 4 cups hot water
1/2 cup onion, diced
1 tsp. each Kosher salt and white pepper
1/2 tsp. celery seed
7-8 cloves roasted garlic
2 T. butter
2 T. flour
1-8 oz. pkg. cream cheese, softened and cubed
1/2 cup half and half
1 cup milk
1 T. chives (dried)
1 cup Colby Jack cheese, shredded
(optional) toppings - crumbled bacon and shredded cheese
In large pot, cook bacon until almost crisp. Remove to paper towel-lined plate. Set aside.
Drain all but 3 T. bacon grease from pot. Increase heat to medium low and add onions.
Sprinkle with a pinch of salt and stir. Cook 3 minutes until onions are tender then add garlic. Smash garlic and cook 2 more minutes, stirring and being careful not to burn.
Add butter and stir well, then add flour, continue stirring just like making gravy. Slowly add chicken base and keep stirring.
Add potatoes, salt and pepper then heat to a boil. Cover and cook 15-20 minutes, just until potatoes are tender, but not mushy.
Pour in half and half and cubed cream cheese, stirring constantly. Reduce heat to low and add milk, shredded cheese and chives, continue stirring and then simmer 30 minutes, stirring often. Do not let boil.
Top with bacon or shredded cheese if desired before serving if desired.
Serves 12-15.
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