Until about a year ago, I had never eaten potato soup. Boy, was I missing out!! Put this one on my favorites list; it may have something to do with the BACON! This recipe starts with bacon and ends with bacon. I didn’t follow one particular recipe when I first tried cooking potato soup but compiled the ideas of many. After a little trial and error, Nomenom!
When purchasing bacon, I try to get something without a strong smoked flavor. I don’t want a soup that tastes smoky. This time, I used applewood smoked bacon and the result was delicious. Another thing that I didn’t learn from a recipe is using butter. I find adding butter to the mix gives the soup a deeper, richer flavor.
Start by cutting the bacon; it is easier when it is a little frozen. I use a five-quart Dutch oven from start to finish. After placing the bacon in the pot, I turn the fire to high.
While the bacon is frying, I peel and cut the potatoes into cubes. The smaller the cubes are, the faster the potatoes are cooked. Put the potatoes in a separate pot, add water and salt, and boil. Cook the potatoes until soft, then drain. I place a bowl under my colander when draining to catch the salty, potato water. Set aside to use later in the case of a thick soup.
The bacon is probably cooked to crispy by now; remove it from the pot with a slotted spoon. There should be enough oil left in the pot to make a light roux of sorts.
Before I start on this portion of the recipe, I get my ingredients all measured and ready to go. This will not be a darkened roux. The oil should be hot from the bacon cooking, so now add the flour. Stir until the mixture starts to bubble, then add the chicken broth and the milk. Once the liquid is hot, turn the fire down to medium/low. Continue heating the mixture and frequently stirring until it thickens. I usually set my timer for 12 minutes.
Between stirring, I add the butter and mash the potatoes with a hand masher until they are semi chunky. Now it’s time to add the potatoes to the liquid.
With the fire still at medium/low, stir together, separating the potatoes as much as possible. My soup at this point had just a little too many chunks in it, so I used my electric hand blender. All it took was about five short squeezes on the button, and it was perfect. Then, I wanted my soup runnier, so I added some of the potato water I had saved earlier. It is also a good idea to save this water if you have leftovers. After a day of sitting in the refrigerator, potato soup turns into mashed potatoes.
Top with bacon bits (hence “double bacon”), shredded cheddar, and green onions.
Time to eat, y’all! Nomenom!!
WHAT YOU WILL NEED: (what I used)
- 1 lb Sliced Applewood Smoked Bacon
- 6-7 medium Red Potatoes, peeled and cubed
- 1 1/2 tbsp Salt
- 1/4 cup Flour
- 1 cup Chicken Broth
- 4 cups Whole Milk
- 1 stick (1/2 cup) Butter
- shredded Cheddar Cheese
- chopped Green Onions