It's Soup Weather.

 

 

It's in the 30s.  The wind's a-blowin'.  The fire's a-roarin'.

It's soup weather.

 

I wanted something quick and hearty.  Something gut-stickin' and innard-warmin'.

That would be potato soup.

 

Here's what you're gonna need:

 4 slices bacon (Or more. One cannot have too much bacon.)

1 TB butter

1 onion, chopped

2 garlic cloves, minced

3 TB flour

3 cups vegetable stock or chicken stock

3-4 potatoes, chopped (I don't bother to peel.  I like peel.)

2 stalks celery

1 cup cream

kosher salt and freshly ground pepper to taste

That's all for the soup.

Then you have your accoutrements.  To add on top:

croutons

the above mentioned bacon

grated cheddar cheese

sour cream

parsley

Rosie's Potato Soup

In a heavy pot, cook the bacon until crisp.  Remove from pan and drain on paper towels.  Pour out all but 2 tablespoons of the bacon grease and add in 1 TB butter.  Add in chopped onion and cook over medium heat, stirring, for about 2 minutes.  Add in minced garlic and cook for about 1 minute.  Pour in the flour and cook, stirring, 1 minute, to get the raw taste of the flour out.  Slowly add in the vegetable or chicken stock, stirring and scraping up any bits on the bottom.  Let it thicken a bit.  Add in the diced potatoes and bring to a simmer.  Reduce heat, cover, and continue to cook, stirring occasionally, until potatoes are tender - about 20-25 minutes.  After about 10 minutes, stir in the chopped celery.  When the potatoes are done, pour in the cream and heat through.  Season with salt and pepper, to taste.  Ladle into bowls and add accoutrements, as desired.

Now for the step-by-steps: 

Cook the bacon until crisp.
Remove from pan and pour out all but 2 TB of the grease.
Add in a pat of butter.

Add in the onions.
Cook a couple minutes.

Add in the garlic.

Add the flour and cook, stirring.

Slowly pour in the stock,
stirring, and scraping
up from the bottom.

Add in the potatoes.
Bring to a simmer, lower heat, and cover.

After about 10 minutes, add in the celery.
Stir occasionally.

Cook until potatoes are tender.

Add in cream.

Heat through.

Top with crumbled bacon, shredded cheddar, chopped parsley, some croutons, and a plop of sour cream.

Enjoy!