There’s a nip in the air, and I had some leftover parsleyed potatoes in the freezer that needed using, a perfect time to make some soup!
What? YOU don’t have leftover parsleyed potatoes stashed in a freezer somewhere?
No worries! This recipe’ll work just as well with everyday baked potatoes.
Ermmm, time concerns about all that baking of potatoes and THEN the making of soup in time for dinner?
Again, NO WORRIES! This soup, like many others, tastes so much better after resting overnight in the fridge, and is so one-pot simple to toss together (whatever potatoes you may choose to use), that you can do most of it while busy with other stuff! I put this pot together while working on barbecued salmon and rice for that evening’s dinner.
The next night, all I needed was a bit more stock, a low flame, and some freshly toasted sourdough rye bread sticks for a mighty-fine winter’s dinner. A salad might could’ve been nice – but I’ve never really understood the whole ‘soup and salad’ thing…
•About 4 cups parsleyed red potatoes – or about 2-1/2 lbs baking potatoes, baked for an hour at 400° and cooled
•3 cups chopped onion
•3 garlic cloves – 1 tbsp diced
•12 oz uncured bacon – about 13 slices – sprinkled with Gateway to the North and a bit of Brisket of Love Seasonings
•2-1/2 cups milk (I used whole)
•32 oz cup chicken broth
•1/2 tsp black pepper
•1 tsp hot sauce – I use Earl’s Five Pepper Hot Sauce
•Sliced green onion
•Grated cheddar cheese
Partially mash your potatoes (leave the skins on, if you’re using baked) and set aside.
Cook the bacon in a Dutch oven until crisp, then remove and drain on paper towels.
Add the chopped onion to the bacon drippings in the pot and sauté for five minutes.
Add the salt, diced garlic, and bay leaf, and sauté for another 2 minutes.
Add the partially mashed potato, milk, black pepper, and 2 cups of the broth and bring to a boil.
Reduce the heat and simmer for ten minutes.
Done! You can stir in a bit of freshly chopped parsley, if you like, top with the bacon, and serve – OR – set aside to cool and stash in the fridge overnight.
If you opt for the overnight rest, add the remaining 2 cups of chicken broth and reheat over low heat or in a crock pot.
Serve topped with the bacon, sliced scallion, a bit of shredded cheddar, and mebbe a few lightly toasted sourdough rye sticks.