It’s Soup Time

potato soupI love fall. Everything about it puts a smile on my face. From the turning leaves and cooler temps to pumpkin-flavored everything, Halloween and football, it is my second favorite time of the year. Winter is still the best especially if the Farmer’s Almanac is true to it’s word this year with promised cold temps and lots of snow!

One of the best parts of this time of year is time spent in the kitchen baking and cooking up spice-filled goodies whose scent linger in the house all day and are the true definition of comfort foods. Yesterday, I took a few minutes and threw together a potato soup with farm fresh potatoes and bacon that was as tasty and filling as it was simple. I only wish I had made a double batch to freeze for later this winter.

Soups are great for using up those end of season vegetables and are easy to double for cold winter nights. Here is the potato soup recipe I created yesterday. Enjoy!

6 slices crisp bacon, chopped
3 stalks celery, chopped
3 carrots, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1 tbsp. fresh thyme, chopped (1 tsp dried)
1 tsp celery salt
8 cups chicken broth
10-12 med potatoes, peeled and chopped
1 cup cream
1 cup shredded sharp cheddar
Fresh nutmeg
Extra cheese, bacon and chopped green onions

1. Start by frying the bacon in a large pot. Set on towel-lined plate to drain. When cool enough to handle, chop and set aside.

2. Saute onions, celery, carrots and garlic until soft. Onions will get translucent. Add thyme and celery salt and a bit of S&P.

3. Add chicken broth and bring to a boil. Add potatoes and cook for 20 minutes.

4. Scoop out about six ladles of soup into a food processor or blender. Puree for a few seconds and add back to the pot.

5. Add cream, cheddar and bacon. Add S&P  and fresh ground nutmeg to taste.

6. Serve with extra cheese, bacon and chopped green onions.

For those of you looking for a simple crock pot recipe, I would try preparing up through step 3. Pour the soup into the crock pot and cook on low for about four hours. Then pick up the steps from there.

This makes about 10 1-cup servings.

Try it and let me know what you think!


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