I love homemade potato soup! I love potatoes, but potato soup, with bacon and cheddar? Mmmm, mmmm, MMMMM!! My son, however, does not like potato soup. He’s broken somewhere, deep inside. He likes potatoes, he likes bacon, he likes cheese, but blend that soup smooth and he wants nothing to do with it. Good thing I love and like him, or I’d make him walk the plank! 🙂
So, I was opening my email or I was opening a window for some reason and, because I’m interested in food, pictures popped up and one was potato soup (honestly, it could have been cauliflower soup) and I saw it and I had to have it. I figured if I made it chunky, the mancub wouldn’t be quite so against it, and I was correct. Chowder good. Smooth soup bad. (insert eye roll here) Just in case anyone is wondering, because housing is so expensive here (not Vancouver or Toronto expensive, but still not cheap), my son is still living at home, which helped out immeasurably during the lockdown…..all this to say, he’s a grown man, not a kid, despite me calling him the mancub. It helps keep the empty nest syndrome at bay and gives me a victim….um….volunteer to try recipes on. 🙂
- 3 medium to large russet potatoes – or just potatoes. The russets held together pretty well which is why I suggest them.
- 1 cup of carrots – I used most of a small bag of those peeled “baby” carrots
- 2 stalks of celery
- ½ of an onion
- 2 cloves of garlic
- 1 cup chopped leftover ham – or canned ham or bacon (probably don’t need a whole cup of bacon, but if you want to, go right ahead)
- 1 cup milk
- ½ cup sour cream
- 1 TB chicken Better Than Bouillon and 4 cups of water OR 4 cups of chicken broth OR 4 cups of chicken bouillon
- Pepper to taste
- 1-2 TB olive oil
If you are not a multi-tasking cook, prep all your ingredients before you begin so you don’t forget or burn anything. It may take a little bit longer but not wasting ingredients is a bonus and this doesn’t take very long to begin with. I think about half an hour to cook, so add another 10-15 minutes prep time and dinner in under an hour. Decent amount of time, I think.
If you are good at multi-tasking, heat the olive oil in a soup pot and chop up the onion and toss it in.
Chop the celery and garlic and add those (on low medium heat – don’t burn that garlic).
Peel and chop the spuds into about 1×1 inch chunks and toss those in. Add the bouillon and water or the broth and get those potatoes cooking. Add the carrots!
Bring up to a boil and let it simmer until the potatoes are done.
Add the milk and sour cream and mix in. If you don’t have milk or sour cream, you could add half and half, heavy cream, cream cheese, or use a potato masher and mash the soup a tiny bit, just enough to break up some of the potatoes and add a little thickness. Add the ham and bring everything back up to a simmer for a couple of minutes – until everything is hot.
Add pepper to taste. I didn’t add salt because of the ham and the cheddar at the end.
Take off the heat and serve. Add some grated cheddar on the top and some garlic bread on the side.
I bought a round loaf of sourdough bread, sliced it in half across and covered it in garlic infused olive oil. I made garlic confit a little while ago and used all the garlic out of the oil but was keeping the oil in the fridge. I saw it last night and OMG, it was amazing – quite pungent, though, as I realized today when I took a piece to work and that was all I could smell in my lunch bag. 😦
I also sprinkled the bread with Parmesan cheese. Winner Winner!!!
Skip the ham and the chicken broth (use vegetable) and this is vegetarian. It’s full of vegetables so that’s awesome – definitely not keto, though – cauliflower instead of potatoes and it could be. Absolutely a winner for ADHD, too – no artificial ingredients or food dyes.