Winter means two things for me, hibernating and soup. In no particular order – often in conjunction with the other. There is just something about curling up with a blanket and a bowl of soup that makes you appreciate the winter season. I know, I made myself gag with that last sentence…”curled up” “blanket”…who am I? Nonetheless, I love soup season. In specific, I love Potato Soup.
I’ve been making my now infamous Potato Soup since college. I’d have friends over and we’d watch some award show – it was always for award season – and enjoy this soup. We’d sit on the floor around the coffee table, as true college students do, and critique every outfit, every speech, every joke, etc. etc. I’ve made this soup so many times I no longer need a recipe. That’s how I gauge when a recipe is perfected or not. That said, I went to work scouring the internet in search of a recipe that mimics mine as closely as possible…and I think I found it from centercutcook.com. Garnish with tons of green onion, bacon crumbles and fresh cracked pepper. Serve with classic saltines.
8 slices bacon cooked and crumbled (reserve about 2 tablespoons of crumbled bacon for garnish) 11 tablespoons butter (about 2/3 cup) 2/3 cup all purpose flour 7 cups milk ( I used a combo of whole milk and 1%, use whatever you have on hand) 4-6 potatoes, baked peeled and cubed (I typically cook them in the microwave to speed the process along) 4 green onions, chopped plus additional for garnish 2 cups sharp cheddar cheese, shredded plus additional for garnish 1 cup sour cream 1 teaspoon salt 1 teaspoon ground black pepper
In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently. Reduce the heat to low, then stir in bacon, cheese, sour cream, salt and pepper. When the cheese has melted serve immediately. Garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion. This recipe typically serves 4-6.