Craving this soup while sick with a cold and only having myself to make it was a conundrum and a half. Should I get off the couch and make it for supper after dreaming about it or just have a tomato sandwich and a nap, leaving the family to fend for themselves later on?
The craving won.
This soup was published on my site before, but thanks to The Great Website Crash of ’10, it is one of the posts that I was never able to recover pictures for. I kept the recipe in my drafts – luckily because I have had many reader requests for it since the Crash- and just waited for the moment I could take a new picture and fix the post up.
So here’s my new, fixed up post for one of my favorite soups that I have ever whipped up. Salty, creamy, bacony awesomeness.
This is comfort food at it’s finest.
5 strips of bacon
1/3 cup of chopped onion
2 cloves of garlic
3 tbsp of butter
4 tablespoons of flour
1/2 tsp onion powder
1 teaspoon of parsley
1/2 teaspoon of basil
4-5 cups of chicken broth made from bouillon
3 large russet potatoes cubed (about 4 cups after chopped)
1 cup of whole milk
1 cup of Tex Mex cheese (and more if you want to top the soup with it)
Sour cream- if you want to top the soup with it
Make sure to use russet potatoes in this recipe as you want them to slightly fall apart and make the soup a little bit thick and starchy.
You need a fairly strong-tasting salty chicken broth base to make this great. I found Knorr bouillon in a jar that you just add to the water and it dissolves SO much easier. LOVE IT. When making the boullion keep in mind you are adding salty bacon to the soup as well so err on the side of caution and don’t make it AS strong as you like it, make it a little less. You can always add more in once you taste the sodium that your bacon has added to the soup. Bacon’s vary so greatly that a super salty piece could send this soup over the brink of too-salty no return!
When I placed it in the ramekins to get a nice picture, the thought occurred to me what a fantastic party food this is! Small bowls for your guests to help themselves from a steaming crock pot of soup, with perhaps some soft potato bread on the side. In fact, if I get around to issuing the invitations for the Christmas open house I think I want to have, this is on the menu.
Which means that I have to come up with a vegetarian option as well.
If and when you serve this, wait until right before guests arrive to stir in the milk and make sure that you stir it occasionally to prevent a gruesome skin on top. I think this would just be amazing!
Is everyone gearing up for Christmas yet? Shopping started or even done? I’m ahead of the game this year which means I am going to fall behind at any second, that’s just the way it goes for Christmas.
- 5 strips of bacon
- 1/3 cup chopped onion
- 2 cloves garlic
- 1/2 tsp onion powder
- 1 teaspoon parsley
- 1/2 teaspoon basil
- 4-5 cups chicken broth made from bouillon
- 3 cups large russet potatoes cubed about 4 after chopped
- 3 tbsp butter
- 4 tablespoons flour
- 1 cup whole milk
- 1 cup Tex Mex cheese
- and more if you want to top the soup with it
- Sour cream- if you want to top the soup with it
- Peel and chop up your Russet potatoes and place in the crockpot.
- Make 4-5 cups of chicken broth, making sure it's enough to cover the potatoes and pour into the crockpot.
- Add the spices into the crockpot and stir in.
Crisp your bacon, then crumble into small pieces, reserving 2-3 Tbsp of the bacon grease.
- Add the bacon to the soup.
- Saute the onions and garlic in the bacon grease until they are soft, then add to the soup.
- Cook in the crockpot on high for 3-4 hours, until the potatoes are slightly falling apart and the broth is cloudy.
When the soup is ready, cooked potatoes and slightly falling apart, you need to make a roux. (Flour/butter/milk thickener). In a medium size pot over low heat, melt the butter.
Stir in the flour until it's combined, it will be all clumped together, this is ok.
- Next, little by little, stir in the milk making sure that the milk is absorbed into the flour without making it lumpy. Eventually the mixture will be smooth.
- When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
- Move your potatoes to one side of the pot so there is a soup surface to mix in.
- Whisk in your milk/cheese sauce into the crockpot. Cook for another 30 minutes or so, stirring occasionally so there isn't a skin on the surface.
- Serve and top with the Tex Mex cheese, extra parsley, extra bacon, you name it, it will work!