Looks like everyone is busy today, so I’ll blog while I cook. The recipe below is a little labor intensive, but worth it. I always double it!
Creamy Potato, Bacon and Cheese Soup
- 6 large potatoes, cubed and peeled
- 2 cups water
- 1 onion, chopped
- 2 tsp crushed garlic
- ½ tsp ea: sage, rosemary, basil (fresh is best)
- 4 cups milk
- 3 tbsp butter, melted
- 4 tbsp flour
- 1 package bacon – cooked and chopped (We like bacon! You can use less… or more!)
- 8 oz cheddar cheese, shredded
- salt & pepper to taste
Lg. saucepan (2 to 4 qt)
Cover potatoes with water and boil until tender, drain all but 2 cups water (Keep the potato water with the potatoes).
Saute onions and garlic in butter until soft (If you’re in a rush, you can add the onion and garlic without sauteing). Add spices (to the onion/garlic saute or, if you’re not sauteing add them to the potatoes) then add the onion, garlic and spice mixture to potatoes/potato water.
In a bowl mix together milk, flour, salt & pepper. Mix well. Add 3 Tbsp melted butter. Add to potatoes and mix well.
Use a potato masher and mash potatoes in the pot – this will make the soup creamy. (You can remove approx. 1/3 of the potatoes and mash outside the pot if you don’t have a masher)
Bring to a low boil, stirring constantly, add cheese and cooked, chopped bacon. Simmer on low – the longer the better! Serve with fresh bread. Yum!