By Faye Davenport
A good snow day gives me a Pavlovian response…must make soup. I start it from scratch, and I spend all day on it, ‘cause it’s not just the eating. It’s also the making. My first choice is usually bean soup, because by the time I have magically incorporated heaping quantities of vegetables into the stock and added my choice of meat or poultry, the soup is a complete meal all on its own. Having a large quantity of soup in the fridge works for me because it means there’s always something relatively healthy ready to just heat and eat.
I’ve got a couple soups, though, that aren’t nearly as healthy. They’re just warm and comforting and delicious. I try not to make big pots of those because, well…they’re warm and comforting and delicious and because they call my name until I’ve eaten the entire pot one bowl at a time. Potato soup is one of those soups.
I LOVE POTATOES!!!!! I love them any way they are cooked and in all of their incarnations, fried in chips or hash browns or country fries, baked whole or chunked and roasted or scooped and rebaked, skin on or skin off, hot or cold salads, pancakes, boiled, mashed….what have I missed? Oh, yeah…soup. Potato is actually a pretty simple soup to make with big flavor rewards.
Potato Soup – Serves 2
- 1 slice of bacon
- 1 large potato
- 1 heaping Tbs. chopped onion
- 1” – 2” celery stalk, chopped
- 1 ¼ C chicken broth
- 1 ½ tsp. flour
- 2 ½ Tbs. milk*
- 1.5 Tbs. heavy cream*
- Cajun Seasoning or Cayenne Pepper
- 2 Tbs. Shredded/grated cheese of choice
- Optional garlic powder or salt, sour cream
1. Chop the bacon (I used the kitchen scissors) and cook the pieces over medium heat until crisp. Remove from pot and set aside.
5. Cook vegetables for 10 minutes…until the potatoes begin to get soft. Whisk together the flour and the milk, pour into soup and cook for another 5 minutes.
6. Remove 1/2 to 2/3 of the soup and blend in food processor or blender until smooth. Return to pot and stir to combine. Reheat and adjust seasonings to taste. Stir in cream.
7. Pour into bowls and top with cheese (I used pepper jack) and bacon.
* I have used half and half or light cream (whatever I have on hand) with good results. Add a little more stock if necessary.
This recipe is adapted from The Pioneer Woman’s Perfect Potato Soup.
After more than 35 years as a TV producer/director in Washington, D.C., life relocated Faye Davenport to her hometown outside Philadelphia, PA. She says she was once a NotMom by choice, but became a NotMom by chance after marriage. Now, she’s divorced and enjoying a good relationship with an adult stepdaughter. Through it all, she’s been passionate about cooking good food and baking delicious desserts.
Disclaimer: Views and opinions expressed here are entirely my own. I will only endorse products or services reviewed through my own experience. Featured recipes tagged ‘adapted from’ have been modified and tested by me. Any recipe that I have not personally tested will be noted.