Best Ever Potato Soup
I rarely post recipes on my blog, but this one was too good not to share.
My little man James has grown a full inch since September, but he’s lost a bit of weight. So, the Ukie in me comes out and I want to fatten him up. Enter, Potato and Cheese soup. Eat, EAT!!
|Original recipe from Canadian Living|
- 6 strips bacon, chopped
- 2 onions, chopped
- 8 large potatoes, (about 4 lb/2 kg)
- 6 cups (1.5 L) chicken stock
- 2 cups (500 mL) milk
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 cup (125 mL) shredded Cheddar cheese
- 2 green onions, sliced
In large saucepan or Dutch oven, cook bacon
over medium heat for about 5 minutes or until crisp.
Transfer to paper
towel-lined plate. Drain fat from pan. Add onions; cook, stirring occasionally, for 5 minutes or until softened.
Meanwhile, peel and cut potatoes into about 1/2-inch (1 cm) cubes to
make about 12 cups (3 L). Add potatoes to pan along with chicken stock
and bring to boil. Reduce heat to medium-low; cover and simmer for 20 to
25 minutes or until potatoes are tender.
Using potato masher, mash potatoes just until soup is slightly thickened yet still chunky. Stir in milk, salt and pepper. (Make-ahead:
Let cool for 30 minutes; refrigerate in shallow airtight containers for
up to 2 days. Reheat to continue, thinning with more milk if desired.)
Sprinkle each serving with cheese, green onions and reserved bacon.
Best ever soup. Everyone in my family had a bowl – and of course, even Marley.