The Potato Soup That Will Win A Man's Heart Recipe

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The Potato Soup that will win a man's heart

Jennifer McConnell


This soup is awesome the first day, and just keeps getting better and better as leftovers! Serve by itself or in a fresh sourdough bread bowl and I promise you will find that the way to a man's heart truely is through his stomache, and this soup will definitely do it!

pinch tips: How to Skin Carrots, Potatoes and Apples






12 slice
1 small
onion chopped
1 clove
4 Tbsp
all-purpose flour
1 tsp
1 tsp
dried basil
black pepper to taste
3 c
chicken broth
2 c
chicken broth
3-4 large
potatoes, peeled and cubed
1 c
heavy cream, cold
1/2 tsp
hot sauce or crushed red pepper (optional)
1/2 c
sour cream
cheddar cheese (to top)
1 tsp
dried parsley
1 tsp
dried oregano

Directions Step-By-Step

In a large saucepan, put potatoes, 2 cups Chicken broth, and enough hot water to cover the potatoes. Bring to a boil, and cook until potatoes are tender (approximately 15 minutes).
While potatoes are cooking, place bacon strips in frying pan and cook until crisp. Remove from grease (SAVE GREASE), crumble, and set bacon aside.
Saute onion and garlic in the bacon grease until tender.
In a large saucepan, stir in onion mix (with the grease) and Stir in all dry ingredients (flour, salt, pepper, crushed peppers, basil, parsley, oregano) into the onion mix, and mix well. This will create your soup Rue.
Gradually add remaining 3 cups of broth, and 6 slices of crumbled bacon and bring to a boil. Boil for 2-2 1/2 minutes while stirring often.
After draining the broth/water from the potatoes, slightly mash 1-2 cups (leave lumpy) and add all of the potatoes into the pot with your soup base. Add heavy cream, sour cream and stir. Heat through, but do not boil at this point.
Garnish individual bowls with shredded cheddar cheese and remaining crumbled bacon.

About this Recipe

Course/Dish: Vegetable Soup