Cold rainy days of fall means comfort food. Comfort food means many things to many people. For some, it’s ice cream sandwich, for others it’s a big plate of pasta. For me, it’s anything with potatoes. I could eat potatoes 100 different ways, and never tire of them. I blame my Irish roots for that.
My ultimate comfort food would have to steaming hot, creamy, and served with fresh bread. Yup Potato soup. To me Potato soup feels like an underdog success story. The lowly root veg that made it into the world couture cuisine. Like some how “it made it” in the world. Ultimate rags to riches story.
We actually do not eat a lot of fresh potatoes. I don’t know how many times I have bought the bag thinking we will eat them in time – but the bottom of the bag always goes mush. I have taken to peeling and par boiling the entire bag then separating them into ziploc and freezing them. I can then add the frozen potatoes to roasts, soups, quiche, hash browns etc. I also pressure can up my small garden red potatoes into jars to save time on meals in colder months. This soup, inspired by a recipe over on Gimmie some Oven can use either – fresh or precooked potatoes. What ever you have on hand at the time.
I also love this soup because I tweaked it to use evaporated milk. Dairy creams can be expensive and we seldom have it here. Evaporated Milk is just as thick and luxurious at a fraction of cost plus its shelf stable- I can often find the 350 ml cans on sale for 80 cents a piece. I stock up and save them for them for a recipe that calls for milk and sub it in. Desserts, Mac & Cheese, soups or even pastas feel luxurious without breaking the bank.
I serve my potatoe soup with crusty fresh bread RECIPE FOUND HERE
And my Bruschetta in a jar make a great topping
Creamy Potato Bacon Soup
- 5 slices bacon, diced
- 3 tablespoons (reserved) bacon grease or butter
- 1 cup white or yellow onion diced
- 4 cloves garlic, peeled and minced
- 2 cups chicken stock or vegetable stock
- 1 can Evaporated milk
- 3-4 cups peeled diced potatoes (raw or precooked)
- 1 teaspoon sea salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings: grated cheddar cheese, thinly-sliced green onions or chives, extra bacon, sour cream
- Cook the bacon. Dice and then sauté it in a pot until it’s nice and crispy. Then transfer the bacon to a plate lined with paper towels, and reserve a few tablespoons of leftover grease in the stockpot (discarding the rest.)
- Sauté the veggies. Sauté the onion and garlic in the bacon grease until softened.
- Add broth and potatoes. Then add the stock, can of milk and potatoes. Cook until the potatoes until softened, and begin to break apart, stirring often. Purée if desired with blender.
- If Soup is too thick (depends on type of potatoes used) add more stock or water to thin it out a bit.
- Add cooked bacon back in. Taste and season the soup with salt and pepper.
- Serve warm. Then serve it up, loaded up with all of your favorite toppings!