Sunday, October 21, 2012
Easy Potato Soup
Today was a slightly rainy, cool football Sunday. Soup was the obvious dinner - something warm and hearty, but since I was looking another work week in the eye and needing to still get through my list of weekend chores, something easy.
Enter potato soup. I microwave the potatoes in the afternoon, then leave them on the cutting board to cool. When I'm ready to start dinner, it's all of a half hour of putting it together, and the kids and husband are happy to sit down and inhale it before moving on to packing backpacks and taking baths. (And going back to football, of course.)
What you'll need:
4 slices of bacon
1 small onion, chopped
1 clove garlic, minced
2 Tbsp cornstarch
1 tsp salt
1 tsp dried basil
1/2 tsp black pepper
3 cups chicken broth (homemade is best, but canned will work just fine - this is 1 1/2 cans worth)
2 large baked potatoes, peeled and cubed once they're cool
1 cup half-and-half
shredded cheddar cheese
minced fresh chives (if you happen to have them laying about)
First, cook the bacon In a large saute pan, until it's crisp. Set bacon aside and chop it, but keep the fat in the pan!
Now saute onion and garlic in the drippings until tender - it will only take a couple minutes. Then stir in cornstarch, salt, basil and pepper and mix well. Gradually add the chicken broth, stirring to bring up the browned bits from the bottom of the pan. Bring broth to a boil, boil and stir for 2 minutes.
Turn the heat down to simmer, and add the potatoes, cream, and bacon. Heat through but do not boil.
Garnish your soup with cheddar cheese, and chives if you have them.
(If I want a much thicker soup, I use one additional potato and mash it before adding it to the broth.)
There you have it - easy peasy lemon squeezy, as J would say!