Since we've been having colder weather recently, I decided to post one of my absolute most favorite winter time dishes. Potato Soup. Now, this recipe, if you notice, is labeled as 'Swedish'. Honestly, the only thing that makes it Swedish in any way shape or form is that the original recipe it was adapted from came from a children's Swedish cookbook. As its evolved, it's more or less become a loaded potato soup.
Friday night I had made a broccoli cheese soup with yeast rolls but since we had a couple of good friends over, I didn't take the time to blog it or take any pictures but it did get the seal of approval from a dear friend (who, strangely enough, doesn't like cheese. He got his own batch with half the cheese I typically add.) and hopefully soon, his fiancé will be able to come over and maybe guest blog if she's so kind to. She's super crafty and loves to cook too. :-D
Ingredients:
5-8 medium to large Idaho potatoes
6 think slices of bacon, cooked and chopped
1 medium onion, chopped
2 cups heavy cream
Pepper - I recommend fresh ground pepper, to taste
1 teaspoon garlic powder
1/4 cup butter
2-3 tablespoons bacon drippings
1/4 cup sour cream
Mild cheddar cheese, shredded
Chives, fresh and finely chopped (optional)
Thick sliced bread, for serving
Directions:
Peel the potatoes and cut into quarters, like you would for mashed potatoes. Boil until tender (I usually over boil the potatoes to make sure they'll break down nicely in the soup) and drain most of the water. You'll want to leave about 1 inch of water. Now, if your like me and didn't pre-prep the rest, the boiling process gives you a chance to chop your onions and fry up your bacon. I like my bacon crispy but not burnt, but NEVER squishy. Now, burn your hands attempting to chop the bacon. Add the heavy cream (I honestly don't measure the cream, I add it until it looks right. Like I said, I have adapted this recipe over the years. I started making this soup when I turned 12 so after 13 years, I do it by feel.) you want the texture thick, but not so thick it looks like mashed potatoes. After adding the cream and stirring to combine, add the rest of the ingredients with the exception of the chives and cheese. Turn your burner to low and simmer for a while. I let mine cook for about 3 hours to get those flavors into the soup. Right before serving, sprinkle cheese and chives on top of each serving and don't forget the bread!
It's a decently simple recipe and it's one that you can leave on the stove while you wrap Christmas presents or decorate the tree.
PICTURES TO COME!
My computer is being temperamental so I haven't been able to load the pictures onto it.
