Oh, this soup. It’s so good. There’s nothing fancy about it, it’s just the epitome of comfort food.
Everyone in my house has been sick this past week, so today it was up to me to make lunch. You should never leave me to cook, honestly. Baking is my thing. The precise measurements that lead to the perfect cookie. None of that willy-nilly throwing things into a pot and hope they come out alright.
So, ever the baker, I looked around for the best potato soup recipe I could find. I ended up using this one from all recipes, and tweaking it a bit, for what I had here.
It came out amazingly! It was so delicious. I had two bowls, and now I’m feeling a little sick. It is SO filling. I doubled the recipe, but next time I’ll probably double the new one, it doesn’t seem to make that much, probably 7 servings.
6 cups peeled and cubed potatoes
1/2 cup chopped carrots
3/4 cup chopped onion
2 cube chicken bouillon
3 cups water
1/2 teaspoon salt (or to taste)
1 pinch ground black pepper (same here)
2 tablespoons all-purpose flour
3 cups heavy cream
2 1/2 cups shredded cheese
1 1/2 cup chopped bacon
1. In a large stock pot add potatoes, carrots, onion, chicken bouillon, water. Season with salt and pepper and simmer until vegetables become tender.
2. In a separate bowl mix flour and heavy cream. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked bacon and simmer until cheese is melted.
If you can get it to thicken up enough, just add a little more flour. or cheese, if you want.
You should probably also load the top with green onions. Because green onions are good.