Potato Soup
This turned out so well, that I decided to share this recipe. The next time I make this I'll take more photos to add to this post. I hope you enjoy this as much as my family did!
The inspiration for making potato soup actually came from the cold winter days we were experiencing in the Central Ohio area. We were having temps around -10 F with a windchill taking us to -25 to -30 F. We were lucky to have our boys home for two days since school was closed, and these can be the best times to make family memories; so we got busy with some cold weather experiments!
The first experiment we tried was making snow from boiling water!
Click here to see a video of our "SNOW" experiment!
Just bring a pot of water to a rolling boil and head outside to toss it! We used about a quart and a half of water. Use caution, this could be dangerous, as you can see we had dad tossing the hot water!
Our second experiment was soap bubbles that freeze! We made our solution and went out to try an make some pretty bubbles! It was so cold the soap was freezing on the wand. One group landed and did look pretty in the snow....then you can see they were slowing starting to deflate in the third photo!
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| Bubbles that freeze! Use 3 C of water, 1 C of clear dish soap and 1/2 C of Karo corn syrup |
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
16oz uncooked bacon
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock (or water with chicken bullion), hot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup coconut oil or unsalted butter
3/4 cup flour
1 cup whipping cream
Optional garnishes:
1/4 bunch freshly chopped parsley
Shredded cheese
bacon pieces, chopped
green onions, finely copped
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| Cast Iron Soup Pot, Immersion Blender and Sheet Tray |
Preheat oven to 400 degrees F.
In large pot, pace potatoes in cold water and bring to a boil, boil for 10 - 15 minutes until tender. Drain and set aside.
While the potatoes are cooking, place bacon in a single layer on a sheet tray. Place in the oven at 400 degrees F for 18-25 minutes, start checking it at 18 minutes until it is the desired crispness for you family. Remove the bacon to a towel lined plate to drain. Pour bacon fat into your large soup pot and place over medium-high heat. Add the celery, onion, salt and pepper. Cook about 5 minutes, then add coconut oil or butter to the pot. When melted, add flour and cook for 3-4 minutes stirring constantly (this makes a roux which thickens the soup). Slowly add the chicken stock to the roux stirring constantly to smooth out the roux and not have lumps. Next add in the milk and cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Just bring this mixture to a boil, once bubbling, reduce heat immediately and DO CONTINUE TO BOIL. Add reserved potatoes and cream. Using an immersion blender puree soup to your desired level of creaminess. (You can add half of potatoes, puree, then add in the chunks for a nice texture). You an also puree the soup in batches in a food processor or blender, just allow the soup to cool slightly, and if using a blender place a towel over the lid and hold the lid securely to prevent the steam from causing the lid to pop off. Taste to adjust salt and pepper to your taste. And servie with garnishes, cheese, bacon, and/or green onions!
Please don't hesitate to ask me questions!
I wonder what I could use instead of bacon? The saltiness and smokiness of bacon is always so good.
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