It was minus 31 this morning, thankfully there isn’t much of a wind. So far this is the coldest morning of our winter. When I thought about what to make for supper my mind immediately went to potato soup. Cold winter days are the perfect time to have a bowl of homemade soup. Potato soup for us is the perfect soup to have in the winter. As it turned out it was even more the perfect choice than just a cold day thing. We were out shopping yesterday for a new dining table and chairs. Hit the major store with no luck on the table but did come home with a very nice recliner for the basement at a great price. So the plan was to hit the stores that deal in the freight damaged sales next weekend. Have found great deals at them in the past since they buy whole semi loads where parts of it have been damaged. My wife is at our daughters today and sent me a text about a table she found looking on line. The table looked great so she made an appointment for 4:45 today. So even if we don’t buy it we won’t get home until well after 5:30. Kind of hard to make something when your getting home at that time. The potato soup is perfect, we just have to reheat it. So it’s not only a delicious thing to eat for today it’s a practical thing.
Making potato soup is about the simplest homemade soup you can make. This is the simplest version of it that I make. Most times I make it with ham stock which is a two day thing. This version starts with bacon and only takes about 20 minutes and then it just simmers until you spend about 5 minutes finishing it. No bread or biscuits are needed just the soup itself is a perfect meal.
3 slices thick cut bacon
3 ribs celery chopped
1 large onion diced
2 carrots grated
2 cloves garlic minced
6 potatoes cubed about 1/2 inch cubes. You don’t have to be exact with the size
3 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 litre chicken broth
1 and 1/2 cups half and half cream or 3/4 cup heavy cream
Small amount of paprika (optional)
Place bacon in a cold soup pot, turn heat 2 medium. Cook bacon until just crisp, remove all but 1 and 1/2 teaspoons of bacon fat. Add the celery, onion, carrot, garlic, salt and pepper, cook for 5 minutes stirring often. Add potatoes, bay leaves, thyme and chicken broth, bring to a boil, reduce heat to simmer. Cover and simmer for 1 and 1/2 hours. Mash the soup with a potato masher leaving it as chunky as you like. Add the cream and stir well, cook for 15 minutes and serve. Sprinkle with a small amount of paprika.