Tonight I remembered how much I like reading blogs that share the writers favorite tried and true recipes. Like most people I am busy almost all of the time, and coming up with dinner ideas is sometimes last on my very long list.
So…tonight I am going to share with you. This is what I am making right now!
Potato & Smoked Bacon Cheddar Soup!
(One of the best thing about this dish is that it is flexible. Like my Gran I never really measure much, just eyeball it and tweak it to be the way you like it!) This can serve anywhere from one to as many people as you’d like.
3 large russet potatoes (1 large russet potato per serving.-add more for more people) Peel & dice into small chunks.
1 large onion diced (I like Vidalia)
4 14.5 oz. cans of chicken broth-you can make this fresh or cheat and use canned -it is yummy either way.
3 cloves of garlic diced
1 package of your favorite bacon (I like Applewood Smoked bacon from Niman Ranch and it’s nitrate free too!) You can cheat and use precooked bacon if you are in a rush.
2 tablespoons of butter
dash of smoke seasoning to taste.
1-3 cups of cream or half and half to taste.
Cheddar cheese to taste (I like Cracker Barrel brand aged new york cheddar.)
Melt the butter in a large saucepan, then saute the onion, garlic & potatoes until beginning to brown. Add in the Chicken broth, bacon (keeping out a little for garnish) and a dash of smoke flavoring. Cook until the potatoes are tender. Then add the cream.
To thicken the soup give a few quick blends with a stick beater, or stir in about a half a cup instant potato flakes, or more if you like it thicker.
Top with extra bacon and shredded cheese! Serve with crusty warm french bread…YUM!
What is your favorite fall evening recipe?