This dish is super easy and very flavorful. And, it is certainly an affordable dish if you already have the bacon and scallions as you don't need many other ingredients other than potatoes, stock and a few veggies. You can use whatever kind of potato you like but I like to use Yukon Gold - I think they are creamy and delicious.
What You'll Need:
6 large or 8 medium Yukon Gold Potatoes
8 cups of chicken broth
3 large carrots, peeled and diced
3 celery stalks, chopped
1 large yellow onion, diced
salt and pepper to taste
1/2 chopped scallions
6 slices of bacon
cheddar cheese
2 Tbsp flour
1 cup milk or half and half
1 cup heavy cream (optional)
What You'll Do:
Chop bacon into small pieces and cook in a large pot.
When crisp, remove bacon and drain most of the fat from the pot. Leave a little remaining to cook veggies and add flavor. Add in the onion, carrots and celery and cook until softened slightly. Add potatoes and season generously with salt and pepper.
Cook the potatoes with the veggies for about 4-5 minutes and then add the broth.
Simmer on low for about 30 minutes or until potatoes and veggies are tender.
In a separate bowl, pour in the milk or half and half and mix with the flour.
As an aside, this was just one of the times I got to use my favorite kitchen tool the mini whisk. Not only is it absolutely adorable but it comes in so handy especially when I make vinaigrettes. Anyway - back to the soup...
Pour the milk/flour/thickening agent mixture into the soup and let cook for about five more minutes. Use a blender, food process or a stick blender (that's what I use and I LOVE it for making soups) to get a creamy consistency. Stir in cream and cook for five minutes more.
Top with scallions, cheese and crispy bacon.
How simple and delicious is that?!
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