Basically, as soon as the weather dips below 45 degrees I crave soup. Noodle soups, broth soups, cream soups, veggie soups, chicken or seafood soups, etc.
In a fit of soup craving (and in all honesty, a studying procrastination), I whipped this soup up the other night. It was so good I had to share!
Baked Potato Soup
Ingredients:
4 Yukon Gold potatoes (medium diced)
3 strips of bacon (cut into lardons)
1/2-1 cup broth (any kind, I had beef broth on hand)
1.5-2 cups milk (I used skim because that's all I had)
1-2 tablespoons flour
3 teaspoons granulated onion powder
1/4 cup parmesan cheese
salt
pepper
Directions:
1. Over medium heat, saute the bacon until browned. Remove bacon from pan while leaving the fat.
2. Add the potatoes and stir to ensure an even coating in fat.
3. Add broth to create steam and prevent browning of potatoes. Cover potatoes and let cook for 5-10 minutes.
4. Add flour, milk, onion powder, salt, and pepper. Cook until the soup has thickened and the potatoes are falling apart.
5. Use a fork or potato masher to break potatoes up into small, soup-sized pieces.
6. Add cheese to taste.
ENJOY.
A thick, creamy, smoky soup. SO SO good!
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