CLEAN-OUT-THE-CUPBOARD POTATO SOUP

Ellen Bales

By
@Starwriter

It all started with a couple of extra potatoes. Not enough to put in with a roast, not enough for a side dish. What to do? Then it came to me--potato soup! And I had several other odds and ends sitting around in the pantry and the fridge. Time to create something new and unique!
07-07-14


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Comments:

Serves:

3-4

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 or 3 medium
white potatoes, peeled and cubed
2 stalk(s)
celery, chopped small
1/4 c
onion, chopped
3 clove
garlic, minced
3 or 4 slice
bacon, cooked and crumbled
1 c
chicken broth
1 1/2 c
half and half
1 tsp
salt
1/4 tsp
black pepper
dash(es)
summer savory
1 c
shredded cheddar cheese

Directions Step-By-Step

1
Place potatoes and celery in boiling water over low-medium heat. Cook, covered, until tender, about 15 minutes. Drain and place back in pot.
2
In a medium skillet, cook bacon until crisp; drain on paper towels. In the same skillet, saute the onion until tender but not brown, about 5 minutes . The last minute, add the minced garlic and cook about 1 more minute.
3
Add the onion and garlic mixture to the pot of potatoes and celery. Stir in the chicken broth and half and half. Add seasonings. If the soup seems too thin, add 2 Tbsp. flour whisked with 2 or 3 Tbsp. milk and stir into soup.
4
Add crumbled bacon and cheese to the soup and heat until cheese is melted and soup is heated through.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American