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Monday, April 18, 2016

Baked Potato Soup

Typically, I prefer a big steamy bowl of soup during winter when it's nice and cold outside.  But if I waited for cold weather here in Luanda, I would never make soup.  So, I have adapted.  Now, I make soup and turn the air down and pretend like it's winter.

Potato soup is delicious and comforting and so easy to make.

7 slices bacon, diced
1 med onion, diced
4 carrots, diced
2 cloves garlic, minced
6 - 8 med potatoes, peeled and diced small
4 cups chicken stock
1 cup milk
salt and pepper
1/2 teaspoon cajun seasoning
1/2-1 cup cheddar, shredded
chopped parsley

Fry bacon until crisp.  Removed and drain on paper towels.  Pour most of the bacon grease out (save it in a jar for other recipes).  Add onions, carrots, and garlic and cook until about until onions are translucent.  Add potatoes and cook 5-10 minutes. Add seasonings (salt, pepper, cajun seasoning). Add stock and bring to a simmer. Cook until potatoes are done (approx 15-20 minutes).  Use immersion blender and blend soup until smooth.  Add cheese and stir. Garnish soup with bacon pieces, parsley, and more cheese (if desired). Confession - I didn't have any parsley so I used chopped arugula.  It was a great substitution.

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