This afternoon, Carlton actually accompanied me to the grocery store (GASP! That NEVER happens!). Because I had a strict list of aisle-to-aisle ingredients needed to make my potato soup and chili (no time wasted by skipping back and forth between aisles, we gotta be efficient!), Carlton agreed to tag along for moral support and general lighthearted company. (It's always nice to browse the aisles with a goofy buggy pusher alongside or behind you.)
Tonight was potato soup night. I think it turned out pretty tasty, and Carlton agreed enthusiastically. The only other potato soup I ever made from scratch was last year, and it turned out really salty, thick, and super rich... nice for a sinful taste, but very hard to eat as a meal. I was wary about making this recipe because it was derived from a few different recipes I found online and combined, and who really knows how that might turn out? I'm calling it Yummo Potato Soup because I was watching Rachel Ray on TV while I made my shopping list, and her vocabulary could inspire anyone to cook a yummo meal in 30 minutes.
Yummo Potato Soup
- Lots of potatoes (I used a whole bag of medium red potatoes and left on the skins after I scrubbed them really well)
- 4 tablespoons butter
- 1/2 cup chopped sweet onion
- 1/4 cup chopped celery
- 1/2 shallot, diced
- 1/2 teaspoon thyme (I had Herbs de Provence so I used that instead)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all purpose flour
- 1 cup half-and-half
- 2 cups chicken stock
- 1 cup milk
- 1/4 cup sour cream
- 2 cups shredded cheese
- 8 slices bacon, save drippings for seasoning
(Because I bought turkey bacon, turned the stove on to cook it, and pretty-much-instantaneously burned it because it was mostly fat free, we didn't have the bacon or its drippings for the soup. Word of advise: use regular bacon because it's real bacon and not some nasty turkey wannabe substitute. Did you know turkey bacon comes pre-cut with a scalloped edge so that when it cooks and shrinks up, it curls like real bacon? Yuk!)
Scrub potatoes and chop into bite-size pieces. Put into a deep pot of boiling water at let boil until the largest pieces are fully cooked. Mine were about the size of a nickel, and about 1/4" thick, so they cooked to be soft all the way through in about 10-15 minutes. Once cooked, drain potatoes and set aside until later.
In a very large cooking pot, start by melting 2 tablespoons butter and tossing in the chopped onion, celery, and shallot. Let this cook on low-medium heat until it becomes transparent but not brown. Add in herbs, salt, and pepper, stir well, then move all veggies to the side of your pot.
Toss in your other two tablespoons of butter. You'll make a rue by melting the butter on one side of the pot by itself and adding in the two tablespoons of flour. Stir these together until they create a paste (this is your rue, see photos below), and then mix them in with the rest of your veggies/butter mix. That will make your soup nice and soupy-thick like potato soup should be.Stir in your chicken stock first to de-glaze the cooking surface of any buttery-veggie-goodness, then add the milk and half-and-half, and then work in your sour cream. At this point, you would also add in your bacon drippings and most broken bacon pieces (saving some for toppings). Turn the heat up to medium-high and let the creamy soup thicken for a few minutes at a simmer. Stir constantly to be sure it doesn't burn to the bottom of your cooking pot.
Slowly add in your 2 cups of shredded cheese, stirring constantly as you add it in. I used Velveeta because I wanted to be sure it would melt in easily and not clump up or be stringy, and it turned out great... plus, Velveeta now comes already shredded!
Once the cheese is melted in evenly, add your potatoes into the soup mixture and turn heat down to low. Cover and let stew for as long as you can stand it... which won't be long, because this stuff smells awesome!
I shredded some sharp cheddar and chopped some green onions to sprinkle over the top, and coated mine in a healthy, fresh cracking of black pepper. (It would have been more amazing with the bacon in the soup as well as some sprinkled on top, but with burned turkey bacon in the trashcan, what can a girl do?) With a little dipping action courtesy of Sister Schubert (freezer section yeast roll goodness wrapped up in a pie dish), this meal couldn't possibly go wrong!

(As a sidenote, I didn't use full-fat, full-sodium products. And as one result of that, we didn't have bacon in the soup, but hey, I could'a saved us from a heart attack for that one. ;) I used reduced fat sour cream no fat half-and-half, no fat low sodium chicken stock, and skim milk as substitutes for the real stuff. The soup was probably a little thinner than it would have been otherwise. I also chickened out of using the real stuff because that's what I did with the recipe I used when I made potato soup last year, and that was the soup we didn't eat because it was too rich and salty in the end I am glad I took the healthier route.)




































