It was gloomy, cool, and rainy and I needed to start using our potatoes, so I knew that potato soup was the ticket for dinner that night.
I used a little over a pound of our Yukon Gold potatoes (with a few Red Golds thrown in for interest.) I loved this concoction. Again, it made soup season feel like it was just around the corner.
Yukon Gold Loaded Potato Soup
1 lb. Yukon Gold potatoes
2 c. chicken stock
3 slices bacon, cooked crisp (reserve drippings)
2 T. reserved bacon fat (or olive oil)
1 medium onion, chopped
1 large clove garlic, minced
2 T. flour
2. c. milk
1/2 t. fresh ground pepper
1 c. sour cream
1 c. shredded Colby/Jack cheese
chives to garnish
Scrub potatoes well (do not peel) and place in a large sauce pan with the chicken stock. Cook over medium heat until potatoes are done.
While potatoes are cooking, fry bacon until crisp and reserve drippings. Heat bacon drippings in a medium skillet. Add onion and saute until soft (about five minutes); add garlic and cook one minute more. Stir in flour and cook until flour is brown and bubbly. Add milk and and pepper and whisk to incorporate. Cook over medium heat until slightly thick.
When potatoes are done, use a stick blender and puree potatoes with stock until smooth. Add onion and milk mixture and whisk well. Cook over medium heat and add the sour cream, cheese and bacon. Stir and cook until cheese is melted.
Garnish with chives and serve.
Comfort in a bowl.
The weather is finally fall-like now, so I can’t wait for soup season!
