Not a real fly, gross!
I did not have anything planned for dinner tonight, so when we finally got hungry, I went scavanging in the kitchen with the hopes of not having to go to the grocery store.
I found half a pound of bacon, six potatoes, a scrawny end of celery, a couple of onions, a bunch of green onions, some sour cream and some cheese. HMMMMM. Yes, that should be enough to make potato soup.
I need to write the instructions down on a paper for the kitchen because the Dearest said he wants more of this, but for now, this is how I did it:
1. Chop the bacon and fry it in the stew pot. When it gets crispy, add a little water and reduce twice, then drain fat. Add 1 finely chopped onion. When the onions become translucent, add finely chopped celery. Scrape fond so it doesn’t burn and as soon as the onions carmelize, remove bacon, onions, and celery from pan and set aside.
2. In the same pot, boil the diced potatoes in just enough water to cover. Add a little beef bouillon, a sprinkle of Mrs. Dash, a little dried onion, and a shake or two of salt and pepper. Maybe some parsley if you have it.
3. While the potatoes are boiling, prepare the cream sauce—equal parts 2% milk and sour cream. Stir well. Warm in microwave to room temp (about 30 seconds on defrost). Stir again.
4. When potatoes are soft, mash them around a bit with whatever utensil was used to stir them. Then add the milk mixture a little at a time. You may not use it all, so pay attention to what it looks and tastes like. Stir a lot.
5. Once the soup is creamy, stir in the bacon, onion and celery and add the finely chopped green onions.
Servings and serving sizes will depend on how much is made. The amounts above made enough for 3 bowls.
Serve with or without toppings. It doesn’t need any, but you can top with sour cream, bacon bits, green onions, and/or a nice rich grated cheddar cheese, like Tillamook.
This is just as good as Black Angus’s Baked Potato Soup.
Don’t believe it? Try it for yourself. Free Recipe!
