I don’t make soup very often.
Perfect for those cooler days and just what the doctor ordered for those pesky sore throats.
Loaded Potato Soup
5 slices thick cut bacon, cut up
1 Onion, diced
2 Tablespoons flour
1 can chicken broth
3 cups water
1 cup heavy cream
5 cups potatoes, cubed
Cheddar cheese, optional
Cook bacon pieces in your soup pot until crisp. Drain bacon pieces on paper towel, taste one to ensure properly cooked then lock the remaining bits up in a safe in your kitchen cabinet until soup is finished cooking. Saute onion in bacon drippings. Once tender, add 2 Tablespoons of flour to make a roux. Stir in chicken broth and water. Add potatoes and boil until tender. Pour in heavy cream. Season to taste with salt and pepper and top with bacon, cheddar cheese and chives.
I love to serve this soup with a slice or two of toasted french bread.
I love the fresh loaves of french bread from our local grocery store. But we usually don’t finish an entire loaf before it goes bad. So I started sticking it in my freezer and pulling it out to slice up just what we need for the meal. I slice the still frozen bread, butter it and stick the frozen, buttered bread under the broiler until golden brown. Turns out perfect every time. And you’d never know it had been frozen.