There is nothing better than a bowl of home made potato soup on a cold rainy day. Here is my recipe for this savory soup.
- 1 lb. bacon
- 2 tbsp. butter or margarine
- 1-2 large sweet onions finely chopped
- 5lb bag potatoes peeled & chopped into cubes [red or yellow potatoes work best but any will do]
- Enough water to cover potatoes by a few inches*
- 4 chicken bouillon cubes (or 4 cups chicken stock*)
- ½ tsp. pepper
- ½ tsp. garlic
- 1 8oz bag finely shredded sharp cheddar cheese
- ½ cup flour or ¼ cup cornstarch
- 1 can evaporated milk, or half and half, or heavy cream
- Sour Cream
Fry the bacon in a large pot [preferably a cast iron Dutch oven]. Remove bacon from pot, and reserve it for garnish. Add butter or margarine to pot with bacon grease, and melt. Add chopped onion to pot, and cook until light brown and translucent. Add peeled and chopped potatoes to pot, then add water, enough so that water covers potatoes by about 2-3 inches. Add chicken bouillon cubes to water, then pepper, garlic, and dill. Bring all to boil stirring often, then reduce heat and simmer on low for about 30 minutes, or until potatoes are tender. You can also put this all into a crock pot and slow cook all day.
*If you are using chicken stock instead of the bouillon, pour the stock over the potatoes first, then add enough additional water to cover potatoes by about 2-3 inches.
After potatoes are tender, add cheese. Cook until all cheese is melted, stirring frequently. Put flour or corn starch in a bowl, then add evaporated milk or cream. Stir until lumps are gone, and liquid is smooth. Slowly add the milk mixture to the soup while stirring constantly. The soup should begin to thicken as more milk is poured. Season to taste with additional pepper, salt if you wish [but there is plenty salt in the bouillon], and garlic.
Garnish with the remaining crumbled bacon, chives, more cheddar cheese if you have it, green onions, croutons, etc. Serve with crusty bread, Texas Toast, or beer batter bread for an awesome cold weather meal.