Friday, January 20, 2012

Free Recipe Friday....SOUP!

Are you like going to the grocery store
one of your 'leastest' favorite things to do in the whole world?!??
Then today's Free Recipe Friday is just for YOU!
It's one of those
'my pantry is empty so what can I make' kind of meals.  
It is so very easy and the ingredients can be 
as basic or complex as you want them to be.
Have a few potatoes hanging around from that big ol' bag you bought?
Have an almost empty jug of milk about to go bad? 
(THAT sounds scary, but we've ALL been there!)
Then you should make some yummy Potato Soup!!!!!!!!!!
Potato Soup can be as basic or as fancy as you want it to be.
It can be 'Rustic' or more like a 'Loaded Baked Potato' kind of soup...
it all depends on you, your pantry and your fridge!

Our Free Recipe Friday Potato Soup
is of the loaded type...OF course....
because we love pork and dairy!
But the addition of bacon or sausage and cheese
can easily be omitted!  Easily!


- 6-8 bacon strips, diced OR
1/2 lb. bulk pork sausage

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 1/4 cup plus 2 tablespoons all-purpose flour

- 2 teaspoons salt (or more, to taste)

- 1 teaspoon pepper (or more, to taste)

- 6 cups chicken broth (canned, low salt OR 
chicken base, paste with water added)

- 4 large baked potatoes, washed and cubed
(peeling them is also optional)
*side note: feel free to substitute YOUR fav potatoes
such as yukon gold, or red potatoes - just be aware
these are less starchy and the soup will not be as thick)

- 2 cups half-and-half cream or milk
- appx. 2 cups cubed Velveeta
(this stuff gags me, but is great for soups!) 

Items for garnishing:
Shredded Cheddar, Sour Cream, Green Onions/Chives

In a heavy medium size stockpot,
pour in your chicken broth and diced potatoes.
Bring to a boil until potatoes are just barely tender.
While those are cooking, in a seperate saucepan, 
cook bacon or pork sausage until crisp. 
Drain, reserving several tablespoons of the drippings. 
Set bacon/sausage aside. 
Saute onion and garlic in the drippings until tender. 
Stir in flour, salt and pepper; mix well. 
Gradually add a cup or two of the broth out of your potato pot
into your onion/bacon/flour mixture.
Whisk until smooth.  Now pour bacon/sausage mixture from your saucepan
into your stockpot with broth and potatoes.
Stir for several minutes. Turn down to low.
After mixture has stopped boiling and is down to a simmer,
add cubed velveeta.
Continue to stir.  Add cream...heat through but do not boil.
Check for seasoning (salt/pepper).
Garnish with bacon, cheese, sour cream, chopped green onions or chives.

Add a salad, crackers on the side....or don't add one single thing.
It's that good!
And if you used remnants from your pantry and fridge, it cost you pennies!
Well, maybe a few dollars.
BUT, you didn't have to go to the store! Yippeeeeee!

No comments:

Post a Comment