Potato Soup
With Bacon, Cheddar Cheese and Scallions
There is nothing quite like the comfort this soup brings on a cold day - tasty and hearty, it is a meal no one can refuse.
Crumbled bacon adds just the right amount of a smoky, salty hickory to perk up the potatoes,
while the shredded cheddar renders cheesy flavor as it melts and sinks into the hot potage and the scallions brighten the soup with their sassy taste.
Potato soup is my go to comfort soup. Coiffed with the trifecta of add-ins - bacon, cheddar, and scallions. It is a soup that is splurges on flavor and comfort. There is something about potato that warms the soul, making people relax and enjoy themselves. Potato soup, French fries, baked potato skins - they all make the list for comfort and joy in the world of fun eats.
I can not understand why some people are anti-potato, the tuber is high in nutrients. potassium, vitamin C, and B6, high in fiber and low in cholesterol; besides it fills your belly and tickles your palette. Admittedly, adding milk, cream, bacon, and cheese adds a smidge of naughty indulgence to any potato. If inclined, you can always control the amount toppings. But why would you? In these times, you need to add a little fun to your food. This recipe is a prime example of how simple ingredients can become something divinely delicious.
My craving for this soup originated because I have needed a little comfort myself these days. My mom recently passed away from Covid-19, which she contracted while in a nursing home. My son, a healthcare worker contracted the virus, as well. He is strong, and fortunately, recovered from the virus, but we were extremely worried. My son is back to the work at the hospital with his team and will be donating plasma this week to help others recover.
Please, please think before you leave your homes, please wear your masks, and please do your part to keep yourself , your family, friends, neighbors, and the health care workers who watch over us all safe. Remember that, in addition to caring for those in hospitals, healthcare workers have their own children and families to care for, too.
If there is any time for potato soup, it is now. With the unseasonable chill in the air, this soup will be doubly rewarding!
POTATO SOUP INGREDIENTS
16 ounces Center Cut Bacon sautéed
5 pounds Boiling Potatoes cut in thirds
4 tablespoons Butter melted
1 large Sweet White Onions finely chopped
2 stalks of Celery chopped
3 cloves Garlic finely chopped
3 tablespoons All Purpose Flour
4 cups Unsalted Chicken Stock
1 – 2 tablespoons Better than Bouillon Chicken - more or less as needed
1 tablespoon Worcestershire Sauce - more or less as needed
1 1/2 cup Whole Milk - more as needed
1 cup Heavy Cream
1 teaspoon Salt
3/4 teaspoon Pepper
16 ounces Shredded Sharp Cheddar
5 Scallion stalks finely chopped
POTATO SOUP INSTRUCTIONS
Sauté bacon on low until bacon is crispy, but not burnt.
Remove bacon and place on paper towels to drain. Set aside.
Melt butter in a arge pot.
Sauté chopped onions and celery until onions are translucent.
Add garlic and cook 3 minutes more.
Sprinkle with flour, stir to combine and continue to sauté on low for 3 minutes.
Add chicken stock and potatoes.
Raise heat to medium and boil on low until potatoes are fork tender.
Puree using an immersion blender or working in batches, use a regular blender and puree until
smooth, transferring to another pot as each batch is completed.
Add Worcestershire Sauce.
Blend in milk and heavy cream.
Cut bacon in small pieces.
Serve soup warm in bowls topped with bacon bits, shredded cheddar and scallions.
