I wanted to write down this potato soup recipe that I made up the other night (before I forget what I did). The kids LOVED it and so did mama! It's completely sinful, heavy whipping cream and all, thick, thick, thick, but it's worth it! At least it doesn't require any canned "cream of" anything, I'm really trying to get away from using canned food. The good thing about keeping recipes here on the blog is that when my kids want to cook, they can use our family recipe with pictures and all! It even helps them to know what pots to use. That's really coming in handy since mama is on partial bed rest. Molly and Tim have both used our tomato soup recipe from here this summer. So here we go.
You will need:
3 celery stalks diced
10 small to medium potatoes
1 cup of heavy whipping cream (more if you are really bad!)
1/2 stick of butter
4 pieces of bacon
1 medium onion diced
2 tsp Salt
2 heaping tbs of sour cream
2 heaping tbs of flour
1 1/2 cups of shredded cheddar cheese
Start by washing, peeling, and chopping the potatoes (in bite sized pieces). Fill a pot with water, add the 2 tsp of salt, celery, and the chopped potatoes, boil until tender.
While the potatoes are cooking, throw the bacon and onions into a frying pan to fry (don't throw out the grease!). When the bacon is done chop into bite sized pieces.
When the potatoes are tender pour off most of the water (leave maybe an two inches in the bottom of the pot) add in the whipping cream, spoon in onions and bacon (leaving as much grease in the frying pan as possible), and turn the heat down to simmer.
Now plop your 1/2 stick of butter into the frying pan with the bacon grease.
Once it has melted sprinkle in the flour and stir making a gravy. Once the gravy is free of lumps pour it over into your soup pot. Last stir in the sour cream and cheese. Enjoy!