Make soup and do all your ironing for the past three months.
For some reason I got a craving for potato soup today, despite the choking temperature. I found a recipe online that satisfied my preference (chunky) and Jim’s (creamy). Look how much you’re learning about us in just a few sentences.
The recipe comes from allrecipes.com – here it is, with my improvisations noted:
- 3 bacon strips, diced (I used turkey bacon. Jim found out and revolted)
- 1 small onion, chopped (I used shallots)
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil (Whoops forgot this)
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 2 large baked potatoes, peeled and cubed (Baking? In this weather? I boiled ’em)
- 1 cup half-and-half cream
- 1/2 teaspoon hot pepper sauce (After an extensive analysis of what this meant, I gave up and nixed it. Tabasco scares me)
- Shredded Cheddar cheese
- Minced fresh parsley (Yeah, forgot this too)
- In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. (I just threw in all the cheese and bacon at once. No patience).