Simple, tasty, and full of memories.
This is one of those recipes I've had since I moved out....long long ago. A recipe I called my Nana to get. Back in the day when there was no such thing as nationwide calling. You better believe I got charged for every minute I was on that phone. Tediously writing down the ingredients and directions and asking questions as we went along.
Nana was so patient and thorough. I just love my Nana. I think I'll give her a call tomorrow and tell her so.
Now, I have to admit, this isn't her exact recipe. Not that there is anything wrong with Nana's recipe...but you know how it is. We just can't leave well enough along. We have to play with it and tweak it and make it our own. And I'm not saying that my variation is by any means better. It's just different.
I don't have a recipe with exact measurements. Sorry....just wing it. You'll be fine. It's a very forgiving recipe. I'll try and guide you in the right direction though.
First off, I got about 6 slices of bacon, chopped 'em up and fried them in the pot I planned on using for the soup
Remove the bacon (set aside for garnishing later) and leave enough fat in the pan to saute a chopped onion and a chopped celery stalk. Towards the end of the sauteing, add in a minced garlic clove. Mean while, peel and dice several potatoes. About 5 or 6, depending on the size. Add the potatoes to the onions and celery.
Add enough chicken stock to the pot to cover the potatoes by about an inch
Add some seasoning.....a bay leaf, a bit of salt....maybe 1/4 tsp. of cumin....a dash of worchestershire sauce. Allow to simmer until the potatoes are done....but not mushy.
While thats going on, get some other goodies ready.....some broccoli, dice up about 4 oz of cheese. I used sharp cheddar and some swiss. (ya...it's that lunch sandwich version of swiss which is NOTHING like "real" swiss which might be why I like it cuz I'm not a swiss fan.) My sister likes to use velveeta.
I know....thats cumin and a bay leaf there, which are already in the soup. Don't worry about it. I'm just not writing this in the order of my pictures. I got ahead of myself or something.
Ok...so the potatoes are tender (not mushy)....time to take some (not all) of them out and set aside
Remove the bay leaf
If you have one....get out your handy dandy immersion blender (or tater masher or pour it into a blender or something)
And blend away!! Cream those taters...mash em up baby!
Once that task is done to your liking....add some broccoli
Stir it up...and cook until the broccoli is tender and the cheese is melted
Return the potatoes that you had set aside to the pot
Season with white pepper
Were you ever told that you should season soup with white pepper instead of black pepper? Anyone know why?
Now give it a taste. Season with some salt and more pepper if needed. Garnish with cheese, green onions, sour cream and the bacon you cooked earlier....
and enjoy a wonderful bowl of what my daughter describes as "a twice baked potato in a bowl"
Which is very filling and satisfying
Although I was only able to eat half the bowl before I was extremely full.
But there might have been a reason that is totally unrelated to soup. Other than I enjoyed it while i was cooking my soup.
Have you ever had or seen that strawberry / banana juice that's sold in the market along side the orange juice?
Well, I finally found the reason for its existence.
One must mix it with Malibu Coconut Rum prior to consumption.
Eat, Drink and Be Happy!
One last thing, then I'll let you go. I've entered my Potato Soup in the Souper Sunday fun that goes on over at Debs from Kahakai Kitchen. Check out her blog this Sunday and see all the other yummies that she has going on.