Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
Cold weather has been present for probably the last month but when it starts to get really cold, having a piping hot cup of soup is something that Jacob and I love to have. We had some potatoes left over in the fridge and Jacob said we should make some potato soup. No issues here!
Starting with the potatoes, I actually left the skins on and cut into cubes. I like leaving the skins because I think they have more flavor. Also - none of this Idaho white potato stuff - only Red River Valley Red potatoes. There is definitely a difference in flavor. I find the Idaho potatoes are so dry. Red potatoes hold their moisture.
Anyway! I used about 12 small-medium sized Red Potatoes and cut them into about 1 inch cubes. I left a few larger because I didn't want them to be lost completely in the soup.
After cutting the potatoes, we cooked the bacon in our large stock pot and set that aside after cooking through. We saved half for in the soup and the other half for garnishing. After the bacon was done, throw in the onions and garlic and cook until translucent. Once the onions and garlic are done, I put the taters in and about 4 cups of chicken broth.
Still working on my photo taking skills but trust me. It smelled delicious.
Let the soup simmer in the stock pot for at least an hour, definitely until all potatoes are cookie through. At this point, put half of the bacon in the soup and continue cooking for another half hour or so. At this point, I added in about a cup of sharp cheddar cheese as well as some plain almond milk to obtain some creamy cheesy goodness. Stir and serve in cups and sprinkle with cheese and bacon.
12 small-medium Red Potatoes cut into 1 inch cubes
1 large yellow onion chopped finely
4 cups chicken broth
4 gloves garlic
Salt and pepper
1 cup Plain Almond Milk
1 cup Shredded Sharp Cheddar
1 pound Bacon (half for cooking in the soup, half for garnishing)
Cut up your potatoes into cubes, set aside. In a large stockpot, fry up all the bacon. After cooking, cut up. Using the oil from the bacon, cook onion and garlic until translucent. Turn to medium-low heat and add potatoes once onion and garlic are cooked.
Add salt/pepper and chicken stock to stock pot Simmer for at least an hour. Ensure potatoes are cooked through. Add half bacon pieces, cheddar cheese, and almond milk. Simmer for another half hour. Serve and garnish with cheese and remaining bacon.