We have a standard menu at our home:
Monday – Salad. (we all need at least one good healthy meal – lol)
Tuesday – Soup. (quick, crock pot friendly, easy, yummy)
Wednesday – PIZZA. (because we are all doing something at church and need it quick-like)
Thursday – Pasta. (we have pasta in our blood, so of course we have it once a week)
Friday – Ethnic. (we love to have culturally different foods – always open for ideas – Italian this week)
Saturday – Easy Peasy. (because it’s Saturday and who wants to cook huge meals on day’s off)
Sunday – Leftovers. (because it’s Sunday and I would rather rest with a hallmark movie than cook and clean in the kitchen)
The recipes change each week, but we stick to this format because we have two kids in high school and two in intermediate school and we stay busy, I am sure you all understand this dilemma. I don’t like to feel like I am not prepared. I prepare a menu out on Saturday’s for the coming week and I go shopping for that week.
Today is Tuesday and that means soup!!! My husband loves this day most of all. Soup is a comfort food for him – and I like it too.
So, today I am making a potato soup with the recipe from Ree Drummond’s cookbook Dinnertime (the red one). I have not used this recipe before, but I have not made one of her dishes that family has not loved so I figured we are golden. If you want to pick up one of her cook books you can find them on amazon, at Wal-Mart or Barnes and Nobles, and I am sure they are at Target as well. I recommend every one of them. For a healthy spin, check out THM and make a fotato soup using cauliflower (also a very good dish).
Okay – what you need is:
6 thin sliced bacon (cut into 1″ pieces)
1 medium yellow onion
3 carrots, diced
3 celery stalks, diced
6 small russet potatoes, diced (I used red potatoes because I like them better)
1/2 teaspoon kosher salt
black pepper to taste
1/2 teaspoon Cajun spice (or spicy seasoned salt)
8 cups low-sodium chicken broth (can use vegetable broth)
3 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream (this is what makes it so creamy tasting)
1 tespoon minced parsley
1 cup grated cheese (whatever kind you like – we like pepperjack in our potato soup)
Directions: (I know you are just dying to make think now)
- Cook the bacon over medium (heat in a soup pot) until it is crispy and no more fat.
- Remove bacon from pan and drain nearly all the grease out. This is for flavor.
- Put the pot back over medium heat and add in onion, carrots, and celery. Cook for 2 minutes or until onion has softened.
- Add potatoes, salt, pepper, Cajun spice and cook for 5 minutes.
- Add the broth and bring to gentle boil.
- Cook for 10 minutes or until potatoes are starting to tender.
- In a small bowl, whisk together the flour and milk. Pour into the soup, stir, and let soup cook and thicken for 5 minutes.
- Working in batches, remove half the soup from pot and pour into blender. (use caution)
- Puree soup until completely smooth.
- Pour the puree back into the soup.
- Add the heavy cream and add the parsley. Stir.
- Serve with a little extra parsley on top as well as the bacon pieces and grated cheese (buy already shredded to make it easier).
I am so looking forward to having this delicious soup tonight. When you all try this out, make sure to send me a comment on how you liked it or if you made variations for your family. I am also always open for new recipes and ideas for dinners in our every busy home.