“I can eat potato soup and chili all winter long.”
That was Elvis a few nights ago after the temperatures plummeted to the high 40s and low 50s. And while it’s only early October, and I know the temps will return to normal (whatever that is anymore), I bookmarked that one for later in the year.
But the other day, Kroger had a 5-pound bag of russet potatoes on sale for $1.48!
I couldn’t resist. Then again, I’m a sucker for a sale! But that’s another story. It gave me the chance to take him up on one of his favorite cool-weather meals.
Enter Potato & Bacon Soup.
Here’s how I roll in Madville:
Cook’s notes: You can make the soup without the bacon, but why would you? Unless you’re not into pork. So if you want to go that route, sub the bacon fat [sobs a little at this] with two or three tablespoons of vegetable oil.
Eating potato soup is a subjective thing. Elvis likes his chunky. Me? I’m not fussy. I just like it. Hot cold, smooth, chunky. But, if you like a smooth potato soup, then instead of hand-mashing in step 9, you’ll need an immersion blender or a food processor to get a smooth texture.
Potato & Bacon Soup
2 slices bacon
½ small sweet yellow onion,
2 stalks celery
6 cups chicken stock
6 russet potatoes
2 teaspoons cornstarch
6 ounces light cream
Several sprigs fresh thyme, leaves only
1 tablespoon chopped flat leaf parsley
- Fry bacon in a large stockpot on low heat until crispy. Remove and drain on a paper towel.
- While bacon gets all nice and crispy, dice the onion and celery.
- Remove the crispy bacon from the pot to a paper towel. Reserve the fat in the pot.
- Add the onions and celery to the bacon fat, season with salt and black pepper. Increase the heat to medium low. Stir and cook about five minutes.
- Add stock, and increase heat to medium high. Stir and bring to a boil.
- Peel and chop the potatoes while you heat the stock.
- Add the potatoes to the boiling stock and reduce the heat to low. Cover the pot with a vented lid and cook about fifteen minutes or until the potatoes are fork tender.
- Add the cornstarch to a small cup and add a tablespoon of cream. Stir until paste like. Add a 1/3 cup of hot stock to the starch and stir until smooth.
- When potatoes are fork tender, remove the pot from the heat and mash with a hand masher leaving several chunks. Or if you want smooth soup, use your immersion blender or food processor.
- Return the pot to the heat and stir in the cornstarch mix and remaining cream and thyme. Stir.
- Chop bacon and parsley. Add to pot. Stir. Taste. Add more salt and pepper to your liking. Serve immediately.