Mornin’ Creeps.
So I didn’t cook a big, scary meal worth sharing on Sunday. Main reason: The husband and I were helping out with the local Arts Council’s oyster roast fundraiser Saturday night and I was beat. I did, however, cook on Saturday. When I was younger, I had this grand vision that involved me going to Johnson & Wales University, learning everything there was to learn, and opening my own restaurant.
Well, I grew up and got real. Restaurants are a hard business, and I also happened to find my true passion along the way – writing. I love wordcraft, and I wouldn’t trade it for the world. Just because I no longer want to own a restaurant, it doesn’t mean I don’t still really enjoy cooking. I do, and I enjoy it a lot.
So when I got the craving, I went to the store and bought a bunch of stuff. It took almost a week to get the time to take on this crazy culinary project, and Saturday was a great day for it. As is the custom, I looked at about a dozen recipes, decided I didn’t like any of them, and made up my own. So, ladies and germs, I present to you:
Ultimate Loaded Potato Soup
Remember, kids, I don’t do things like most people do. I don’t measure, I don’t follow directions, and I certainly don’t let the fear of screwing up bother me. So for all of you out there that want directions, I’m going to do my best.
The Ingredients
5 strips applewood bacon
1/2 – 1 cup diced onion
2 tbsp butter
3 cups chicken broth (or 3 cups water and 3 tsp chicken boullion)
2 cups milk
1 pint heavy cream
8 small/medium red potatoes, cubed
1 tsp celery seed
1/2 tsp garlic salt
salt & pepper to taste
1/2 c shredded cheddar cheese
1 bunch green onions
8oz sour cream
1 mystery ingredient (to be revealed later!)
This is Alice. She’s my helper. She does all those nice things like eat my extra onions and help me stir everything. Whether I want the help or not.
1. Cook the bacon in a large skillet over medium heat. It’s going to take awhile. You want it very well done and very crispy. While it’s cooking, chop the potatoes and onion.
2. Drain and cool cooked bacon on paper towels. Use the bacon drippings to sautee the onions. Cook them 3-4 minutes, until they’re translucent. While they’re cooking, add your chicken stock to your soup pot (I used a stock pot. Normally I would use a cast iron dutch oven for this, but mine had a bad run in with a sink, so I’m having to re-season it at the moment) and get it warming. Add your butter, celery seed, garlic salt, salt, and pepper.
3. Once the onions are cooked, remove them from the pan – be sure to strain them. You don’t want all of that grease in your pot – and place them in the stock. Add your milk and cream. Add your potatoes. Cook over medium heat. You want the potatoes to cook slowly, and if the heat is too high, you run the risk of scorching your soup. A rolling boil will ruin your soup quickly.
4. Let it cook about 20 minutes. In the meantime, crumble your bacon and slice the green ends of your onions. How much of this you do depends on how many people you’re feeding and how much of it they’re going to eat. After that’s done, wash up your dishes. You’ve got time, so you might as well use it.
*Cook’s Note: See that bacon grease in your pan? When you go to wash your dishes, don’t pour this down the drain. Let it cool and either pour it in a jar for later use or pour it in the trash. Putting it down the drain can clog up your plumbing and cause serious problems with your local sewers. Pouring oil and grease down the drain can get you in huge trouble with your local wastewater provider.
5. Check your potatoes. If they cut easily with a fork, you’re ready for this step. Otherwise, let them cook another 5 minutes or so. Add approximately 1 cup of shredded cheese to your pot and stir well. The broth is still going to be thin.
***SECRET INGREDIENT***
Most people use flour or corn starch to thicken soups and stews. Normally, I would do that, but in this case I had something much more appropriate.
Yep, that’s right… instant potato flakes. It gives your soup a better flavor, and keeps it from being grainy. This is why you added butter all that time ago.
6. Add between 1/2 cup and 1 cup of potato flakes, depending on how thick you want your soup. I used 1 cup.
7. Cook another 5 minutes on low, until soup is smooth and creamy.
8. Spoon into bowls. Stir 1/4 cup sour cream into each bowl. Top with more shredded cheese, bacon bits and onions.
Enjoy!
And a treat for my little helper: strawberry milk in a purple mason jar cup.
