Stacy's Potato Soup
Disclaimer: I like my soups kind of heavy and rich... hence
the extra 20lbs I drag around...
Anyway, adjust this as you see fit. You really can't go wrong... I've
played with the ingredients to make it 'my style'... but I'm sure it
would be good with any ingredients you like!
Fry bacon. I usually do a whole package and freeze what I don't use.
Depending on the size of the batch of soup I crumble and add anywhere
from 2-6 slices of bacon.
Potatoes. Frankly, they taste better if they've been baked in the
oven... but I rarely have the time or the patience to wait that long. I
usually microwave them in saran wrap. I'd say I use about a 5lb bag of
potatoes or maybe a little less. After they're fully cooked, slice them
in half and puncture them to aid in cooling.
Take a couple tablespoons of the bacon grease (it's really for flavor
only, so add as little as you want) and pour that into a pot along with
a can of chicken broth. I usually use one can and then add some chicken
bouillion cubes (dissolved in hot water before adding) if I need extra
juice. I usually DO need extra juice, but I always add too little to
start, it's easier than trying to subtract liquid from a too-thin soup.
To this mix add some chopped celery (maybe about 1/2 cup)
1-2 garlic cloves, pressed
about 1c. green onions.... I use the onion AND the tops. Yum!
salt and pepper... I usually start with about 2 tsp salt and 1tsp
2 cups milk approx.
Stir this mixture and bring it to a boil. Reduce heat and simmer about
After the base has simmered, start adding the potatoes. I just hold the
half of the potato in my hand and scoop out the guts with a spoon
directly into the pot. I DON'T add the peelings. I don't like the
texture of microwaved potato peelings... AND I've found that peelings
really change the flavor of the soup. If a few peelings get in there,
no big deal. I like to leave the potato pieces kind of chunky, that way
the texture is a bit thicker.
Toss in your crumbled bacon.
Once you've added the potatoes and bacon and heated the entire mixture,
add a container (about 12oz.) of sour cream and a dash of whipping
cream if you have it available. If not, no biggie... the sour cream
Also add about a cup of sharp shredded cheddar cheese and heat the
whole thing up to a nice simmer.
You can top the soup with more crumbled bacon, onions, or cheese.
For thinner soup, add more chicken broth. For creamier, add more milk
or sour cream. The soup WILL thicken after it's cooled. I actually
prefer day old potato soup for that reason. You can always thin it out
Also, it's hard to get the amount of salt and pepper just right without
tasting it a million times. Sometimes what I do is individually salt
and pepper the potato halves before I scoop them into the soup. That
way I have a better idea of exactly how much salt/pepper might be
Enjoy! This is a Christmas eve staple in our family (along with oyster
stew which makes me want to hurl!)