Wednesday, October 24, 2012

Creamy Potato-Cheddar Soup with Bacon

Creamy Potato Cheddar Soup with Bacon
This soup is amazing! Comforting! And just the thing for a cold day filler!! 
Also this soup is a "miracle soup".  Like the fish and loaves that Jesus fed to the masses, this soup 'miraculously' turns into more than what you first set out to make-Let me explain: When you store the left-overs in the fridge, the soup binds and thickens, so when you take it out the next day, you must add more milk to it, to thin it out to it's original creaminess, thus making more volumes of soup!! 
1-large white onion, chopped into small diced pieces
3-large baking potatoes, peeled and diced into bite size pieces, set aside in a bowl and cover with cold water to prevent browning.  (I like to use the baking potatoes because the larger size is easier to peel and you only have to peel 3 instead of 6-8 medium size potatoes)
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1 stick of butter
1 small clove garlic; minced
6 Tablespoons of flour
2 Cups Whole Milk
3 cups shredded sharp cheddar cheese (tillamook)
cooked crispy bacon, diced (optional garnish)
fresh chives, snipped (optional garnish)
fresh parsley, chopped (optional garnish) 
  • In a large pot add 6 cups of water, to that add the chopped onion and the drained, diced potatoes. Bring to a boil and cook on medium heat until potatoes are fork tender.
  • Once the potatoes are done, turn off the heat and do not drain the water, this is your soup base! Season the potato-onion soup base with the kosher salt and black pepper.
  • In a medium sauce pan, on medium heat melt the stick of butter then add the minced garlic, stir for 30 seconds, add the 6 Tbls. of flour and whisk for 1-2 minutes (don't let the flour-butter mixture turn brown or burn, remove from heat if color is changing too fast). Whisk in the 2 cups of whole milk into your butter/flour combo, let it cook whisking constantly until it starts to thicken then add it to the large pot of potato-onion-water, turn the heat to Medium Low and stir the soup until it thickens, if it starts to boil, turn down the heat--do not burn the bottom of your soup. Once the soup is thickened, remove from heat.
  • Next stir in the 3 cups of cheese, until melted. If the soup is too thick add more milk.
Serve the soup with diced bacon, chopped parsley and/or chives.
    Let soup completely cool, before storing left overs in the fridge.  When re-heating soup the next day, add more milk to thin out and add more salt and pepper to taste.


1 comment:

  1. Haha...Miracle Soup. We could use some of that around here. I'm always so amazed at how much we spend on food.