Rosie Makes Potato Soup.

 

I don't care what the calendar says, it's still winter here.
Cold and windy.
And I'm in dire need of comfort food.
That comfort food is appearing in the form of potato soup.
This whole thing came together so quickly, as in under 30 minutes, that I didn't even bother to shoot pictures.  After all, I was just making soup, right?  But dang.  That soup was really, really good.  It hit the spot.  Actually, it hit several spots.  So I'm sharing the "recipe" with you, if you want to call it that.

 Rosie's Potato Soup

6 or so slices of bacon, cooked with a tablespoon of grease reserved

2 large potatoes

1 TB unsalted butter 

1 onion, chopped

2 TB flour

1 cup or so vegetable stock

1 cup or so heavy cream

kosher salt and freshly ground pepper

chives and/or scallions and parsley from the garden

grated cheddar cheese

sour cream (optional)

Dice the potatoes - about 1/2-inch dice.  Don't bother with peeling unless you prefer no skin.  I like the skin.  Place in medium sauce pan, cover with water, salt it, and bring to simmer.  Cook until tender.

Scissor up the bacon into small bits and sauté over medium low heat until done.  Use a medium sauce pan here, not a skillet, since you'll be preparing the soup in this pan.   Drain bacon on paper towels.  Reserve about a tablespoon of the bacon grease.

Add a tablespoon of unsalted butter to the bacon grease and melt over medium heat.  Add in the chopped onion and sauté, stirring, about 2 minutes, until onion is translucent.  Stir in the flour and cook about 2 minutes.  Slowly, pour in the vegetable stock, stirring, letting the mixture thicken.  Slowly pour in the cream, stirring and letting it thicken.  Add in half the potatoes then take an immersion blender and give it a few whirls in the pot.  You don't want to purée it here, just break it up a bit, distribute the starches, and let it thicken some more.  Add in the rest of the potatoes.  Season to taste with kosher salt and freshly grated pepper.

Ladle into bowls and top with bacon bits, grated cheddar cheese, chopped scallions, chives, and parsley.  If you happen to have some sour cream without green mold on it (unlike Rosie), plop in a spoonful.  If you want to toss some croutons in there, that's up to you.

And that's all there is to it.

Now, if you want to take it a step further, throw in some clams or oysters.  Simply drop in with a bit of the likker for good measure and just heat through.  Merely a suggestion.

 

  

Enjoy!