I love potato soup. And by love, I mean that I really, really, love potato soup. I remember being little, and my grandmother would make it. It was perfect for a cold or rainy day!Earlier this year, I set out to find the perfect, easy recipe for potato soup, and stumbled on one from All Recipes.
I've made it several times, and have changed it slightly. I also doubled it, so that we'll have leftovers for quite a few days.
Creamy Potato Soup
-In a large soup pot, cook bacon until crisp. Remove bacon and set aside. Drain most of the bacon fat (leave about 5 tsp in pot).
-Brown onions in bacon fat.
-Add potatoes to the soup pot, and add enough water to cover them. Cover and cook until the potatoes are tender (about 20 or so minutes). Add celery about 3/4 of the way through.
-Drain as much water as you can from the pot (be careful not to lose any potatoes, celery, or onions!)
-Stir together soup and milk until smooth. Add mix to potatoes. Heat, but don't let it boil. (I'll also take my stick blender and blend a little bit of the potato into the soup, as I like it really creamy).
-Stir in dill weed and add salt and pepper to taste.
-Crumble Bacon and stir into the potato soup.
With the potato soup, I typically serve cornbread, made from scratch. Sometimes we even crumble the cornbread into the soup! Yumm :)
- 16 slices of bacon
- 2 cups chopped onion
- 8 cups cubed potatoes
- 1 1/2 cups sliced celery
- 4 (10.75 oz) cans condensed cream of chicken soup
- 2 1/2 cups milk
- 1 tsp dried dill weed
- salt and pepper to taste
-In a large soup pot, cook bacon until crisp. Remove bacon and set aside. Drain most of the bacon fat (leave about 5 tsp in pot).
-Brown onions in bacon fat.
-Add potatoes to the soup pot, and add enough water to cover them. Cover and cook until the potatoes are tender (about 20 or so minutes). Add celery about 3/4 of the way through.
-Drain as much water as you can from the pot (be careful not to lose any potatoes, celery, or onions!)
-Stir together soup and milk until smooth. Add mix to potatoes. Heat, but don't let it boil. (I'll also take my stick blender and blend a little bit of the potato into the soup, as I like it really creamy).
-Stir in dill weed and add salt and pepper to taste.
-Crumble Bacon and stir into the potato soup.
With the potato soup, I typically serve cornbread, made from scratch. Sometimes we even crumble the cornbread into the soup! Yumm :)
Buttermilk Cornbread
-Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
-Combine buttermilk with baking soda and stir into the mixture in the skillet.
-Stir in cornmeal, flour, and salt until well blended (there will be a few lumps).
-Pour batter into the prepared pan.
-Bake in preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- 1/4 pound butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
-Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
-Combine buttermilk with baking soda and stir into the mixture in the skillet.
-Stir in cornmeal, flour, and salt until well blended (there will be a few lumps).
-Pour batter into the prepared pan.
-Bake in preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
2 comments:
Ohhh that sounds and looks SO yummy! Thank you for sharing. :) I'm so happy that we're heading into "soup weather".
HUNGRY!
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