As I pen these words, the world is beginning to change into its Autumn clothes. Trees are shedding their Summer leaves, creating a multi-color carpet of red, orange, yellow and brown, and the sky is a deeper, cooler shade of blue.
Time for some soup, and this one will keep you warm and happy as the days get shorter, the nights longer, and the temps decidedly cooler.
So, you ready… Let’s get into the kitchen,
serves2 - 3
prep time15 Min
cook time30 Min
yellow onion, grated
1 - 2 clove
1 1/2 c
russet, or red potatoes, peeled and cubed
chicken stock, not broth
celery seed, not celery salt
white pepper, freshly ground
salt, kosher variety, fine grind
FLOUR & DAIRY
flour, all-purpose variety
1 1/2 c
half & half, or milk
splash of dry sherry
cayenne pepper, for heat
AT THE TABLE ITEMS
hot sauce, i prefer frank’s
extra shredded cheese
How To Make
This recipe can be made in a single, good-size soup pan.
Gather your ingredients (mise en place).
Place the bacon in a soup pan over medium heat.
Cook until the bacon renders its fat, and crisps, about 8 – 10 minutes.
Remove the bacon, reserve, and remove all but about 2 tablespoons of the bacon grease.
Return the pan to the heat and add the onions, stir until they soften, about 2 – 3 minutes, then add the garlic and stir an additional 60 seconds.
You do not want the onions to brown; just soften.
Add the cubed potatoes, and chicken stock.
Reduce the heat to a simmer, cover, and cook until the potatoes are fork tender, 10 – 12 minutes.
Whisk the flour in with the half & half or milk and add to the soup.
Continue to simmer until thickened, 2 – 3 minutes.
Add the shredded cheese and stir until melted into the soup.
Serve while nice and warm, topped with the reserved bacon, and maybe some chopped green onions or crackers. Enjoy.
Keep the faith, and keep cooking.
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