Days like today are the perfect time to make a soup like this one. Paired with a crisp salad you cannot go wrong!!
“To feel safe and warm on a cold wet night, all you really need is soup.”
Laurie Colwin
“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”
Laurie Colwin, 'Home Cooking' (1988)
“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
Louis P. De Gouy, ‘The Soup Book’ (1949)
Bacon Cheddar Potato Soup
15 minutes prep 30 cook time Serves about 8 bowls
Ingredients:
1 yellow onion, diced
1/2 cup celery, diced
1 stick butter
5 cups diced peeled potatoes, You can leave the skin, but it's just going to come off when you cook it :(
3 1/2 cups chicken broth
12 oz. sharp cheddar, shredded
1 pint whipping cream
2 cups water
3 oz. package (or fresh) bacon bits, I like the packaged pepper bits!!
4 tbls. flour
1/2 tsp. white pepper
1 tsp. paprika
1 tbls. fresh or dried parsley
1. In a sauce pan, saute onion and celery in 4 oz. of butter, season with salt and pepper. Add potatoes and broth and bring to boil. Reduce heat and simmer for 15 minutes
2. In a skillet, melt the remaining butter, add flour to make a roux. Slowly add water to thin out the mixture.
3. Add roux to the pot along with the cream. Stir well and add the cheese, bacon and spices. Cook over low heat until the cheese is completely melted. Garnish with some of the parsley and serve!
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