Tonight, Lindi made delicious, delicious potato soup for dinner. It was the perfect thing to have after a long, rainy, cold day. I can't even tell that it's supposed to be spring outside...
She adapted a recipe from this blog, and it was amazing. This is finally not a quiche recipe. Hah.
Potato soup for a rainy day (makes enough for about ten people. . . Maybe twenty if they don't eat very much.)
6 russet potatoes, cut into one-inch cubes
6 cups water
6 chicken bullion cubes (or equivalent)
2 small white or yellow onions, diced
2 celery stalks, diced
a half teaspoon thyme
2 teaspoons black pepper
2 teaspoons sea salt
one stick butter
3 cups milk
4 tablespoons flour
8 strips bacon
2 tablespoons cornstarch
1. Combine the potatoes, water and bullion cubes in a large pot and bring to a boil while preparing the other components of the soup. Lower heat and simmer until potatoes are slightly tender and the bullion has melted, then turn off and cover to keep warm.
2. While the potatoes are simmering, cook the bacon in a large frying pan. When done, remove and drain on paper towels, and use part of the remaining grease to cook the onions, celery and spices together until the onions are tender.
3. Remove about a cup of potatoes from the chicken broth and mash, then put back into the pot along with the celery-onion mix. Cut the bacon into pieces and add it as well.
4. Melt the butter in the skillet on medium heat and mix the flour with it to make a roux. Stir constantly to avoid lumps. Mix the milk with the roux and stir until mixed well. Add this to the soup pot.
5. Remove about a half cup of the broth and mix in the cornstarch until there are no lumps, then add back to the soup. This thickens it up a bit, so if you like very thin soup, you can skip this step.
6. Turn the soup back on for a few minutes until hot.
Mm. Delicious. I actually had to stop in the middle of writing this post to go eat another bowl. Ha. If you make it, let me know what you think!
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