Full disclosure: potato soup is not my favorite. For many reasons, but mostly because tomato soup is just so much yummy-er to me. Mr. OFM and the middle-Little love my potato soup though, so I try to whip up a batch at least once a month for them to enjoy. I definitely make potato soup when I have potatoes I have to use in a hurry. Potato soup is just so easy to make. This recipe doesn't make a huge amount- enough for five bowls, but the soup is hearty and, when served with a grilled sammie and/or a salad, makes a filling meal. You can easily double it if you need/want to do that. The hot sauce and onions really give this soup a depth that other potato soup recipes simply lack, but I'm kinda full on myself and my yummy cooking, too. Peace, B.
Special thanks to my old neighbor back in MadCow who wandered over one night while I was making supper and helped me perfect this recipe.
You'll need the following ingredients to make 5 one cup servings of potato soup:
2 big baked potatoes or 4 to 5 smaller potatoes
1 small onion
3 strips cooked, crisp, crumbled bacon
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon pepper
4 tablespoons flour
4 cups chicken broth
1 cup whole milk
1 teaspoon hot sauce
1/4 cup Parmesan cheese
cornstarch to thicken the soup if necessary
shredded cheese for garnish
Start by baking the potatoes. I rub down washed and dried potatoes with olive oil, sprinkle them with sea salt, and bake them for one hour at 425 degrees. You won't use the skins in this recipe, so let your hungry Littles eat them for a snack.
Mince the onion using your super mega awesome fabulous Pampered Chef gadget.
Note: I roast bacon in the oven. It gets really crisp and I don't have to risk getting splattered with burning hot bacon grease in the process like I do with pan frying. Just use some of the fat from your bacon to saute your onions.
Saute onion in a little of the bacon grease until onions are translucent.
Add the salt, basil, pepper, and garlic powder to the onion.
Add the flour gradually, scraping the pot so nothing sticks.
Slowly stir in the chicken broth.
A word about broth
I make my own broth most often because it tastes better and it's cheaper, too. However, I love, love, love the chicken and beef base by McCormick's. You can purchase a big jar of it at wholesale clubs for under five bucks. It's quick, easy, and tasty, too.
Use a whisk to break up any lumps.
Bring to a boil for two minutes, stirring frequently.
Add the baked potatoes by slicing the cooled potatoes open and crumbling up the potatoes into small pieces with your fingers. Just let the potatoes fall into the pot. This is my favorite part. :o) Don't add the skins.
Use a masher to break up any large clumps of potatoes.
Add the milk and stir to blend well.
Add the hot sauce. I love Sirachi hot sauce ("rooster sauce"), but whatever you like will do! Stir well.
Add the Parmesan cheese and stir well.
Add the bacon and stir well.
Heat the soup through. If the soup is too thin, add a little corn starch mixed with water. Serve with shredded cheddar cheese on top.
Serve to your goofy, loving husband who appreciates that you will make him potato soup even though you like tomato soup better.