Winter, the perfect time to spoon as much soup in your face as possible. You know the other great thing about the perfect winter day and making soup? The most amazing aroma, bacon and cream. If bacon ran for President, it would win. President Potato Soup?
All though the only thing that could make the best soup better is a bread bowl, which I didn’t do… I was so overwhelmed with the bacon aroma in my house I couldn’t concentrate on anything else. President Bacon wins again. Easy to make, cheap ingredients, and takes no time at all to throw together. Creamy, rich, and smooth, with all your favorite toppings to finish it off just the way you like it!
President Potato Soup
6 Russet Potatoes (sliced into 1/8ths, skin on)
5-6 slices of bacon
3 celery stalks
1 onion, finely diced
2 tsp minced garlic
7 cups of chicken broth (low sodium)
4 tbsp flour
4 tbsp butter
1 1/2 cups of half and half
2 japanenos, chopped (optional)
1 cup sour cream
1.Slice your russets in half, and then each half into fourths. Place them in boiling water for about 15 minutes or until softened, drain water.
2. While potatoes are boiling, begin frying your bacon. After it’s crisp, chop finely and set aside. Pour off the grease but do not clean your pot.
3. On medium heat in the bacon pot, add your celery, onions and garlic, cook thru about 4 minutes, then add your potatoes (and japapenos).
4. Add in your broth and butter to the pot. In a separate cup, mix your half and half and flour with a whisk. Once combined add to the pot.
5. In small batches add to a blender until you get a smooth consistency (I just used my hand blender since I cut the batch in half). Once you have a smooth consistency of the soup, keep on low-medium heat, careful not to boil and add the sour cream.
6. Top each serving bowl with bacon green onion and cheddar cheese.