My favorite soup in the whole world is potato. I’m kind of a potato girl, anyway, but the creaminess of this is fantastic.
This is something that when I am sick, I crave, when I am cold, I crave it. Pretty much all the time. Yummm, we just had it and I am ready for it again. Serve it up with a nice crusty bread and it couldn’t get much better.
So, no measurements. It’s just the way I roll. 🙂
about 15 potatoes, peeled and cubed
2 slices of bacon or more to taste
3 stalks of celery, cut into bite size pieces
1 medium onion, diced
Water to cover the potatoes
Cream and/or milk
Salt and Pepper
In large sauce pan, brown bacon until crisp. Remove, set on paper towel to drain. In the left behind bacon grease, saute onion and celery until onion is clear. This should use up the bacon grease, if not, you’ll have to strain it out of the pan.
Add the potatoes to the celery and onions and add water, enough to cover the potatoes. Bring to a boil and simmer until the potatoes are tender. Drain the water and leave the potatoes in the strainer for a minute.
To the pan, add about 3 tablespoon of butter and let melt. Add in a few tablespoons of flour to make a rou type of sauce, stirring constantly. Make sure all the flour is incorporated into the butter, then add in a cup of cream, while stirring to get rid of clumps.
Add in your potatoes. Season to taste. Add more milk to bring to the consistancy you want. I throw a cup or two of the soup in the blender and then put it back in to the soup pot to thicken it up a little bit.
Top with crumbled bacon and some cheese if you like.
What is your favorite soup?