Today the weather let us know that it is officially Fall and Winter is just around the corner. Cool, damp, drizzly days like today put me in the mood for soup. One of my favorites is just plain old potato soup. I dressed it up tonight with bacon and chives and also made a roux to thicken the soup. I served it with the delicious Squash Dinner Rolls from my Sunset Recipe Challenge. Oh how I love those rolls. I split the dough and made a pan for my Mom and Dad and will take it to them tomorrow. I formed the rolls but covered and refrigerated them before the second rise. They should rise beautifully when they warm up.
Here’s my version of Potato Soup.
- 6 slices of bacon cut into pieces
- 6 large Yukon Gold Potatoes, peeled and diced to ¾ inch pieces
- Small yellow onion, diced
- 4 TBS butter
- 3 TBS flour
- 1½ cups heavy cream
- 2 tsp kosher salt
- 2 tsp white pepper
- Chives, chopped for garnish
- In a large stock pot cook bacon until fat is rendered and bacon is crisp. Remove the bacon from the pan and reserve for garnish. Leave the stuck-on bits in the bottom of the pan.
- Add the onion and sauté for just a minute or so to start the cooking process. Add the potatoes to the pan. Add water just to cover the potatoes and turn heat up to high until the water boils. Turn heat down to medium. Make sure you scrape the bacon bits off the bottom of the pan. You want those in your soup!
- While the potatoes cook, make the roux that will thicken your soup. In a small frying pan melt the butter until it bubbles. Add the flour one tablespoon at a time and stir constantly with a wooden spoon. You want the flour to cook but you do not want the roux to turn brown. Set the roux aside.
- When the potatoes are fork tender but not falling apart turn off the heat. With a ladle, remove about half of the water from the pot but do not discard it yet. Add the cream to the pot followed by the salt and pepper. Stir to mix and taste for seasoning level. I added more white pepper but I like things peppery.
- Turn the heat to low and add the roux to the soup, stirring gently. Do not allow it to come to a boil or the cream will curdle. As the soup heats up it will begin to thicken. When it is to your liking, turn off the heat. If it gets too thick add some of the reserved water back into the soup until the thickenss is correct. Ladle the soup into bowls. Garnish with bacon and chives and soda crackers if you like. Or, butter one of the squash dinner rolls and dive in!