soup lovers

On the last day of classes each week, I ask the kids, “What was your favorite thing you ate this week, excluding desserts?” (I have to say, “excluding desserts” or all ten of the kids would rattle off one of 8 desserts we had made, trust me, I know – I was a kid once too and I’ve made the mistake before!) Six of the ten kids from last week said that the potato and bacon soup was their favorite dish.

Darn it, if I would have known that before, those six kids would have automatically been my teacher’s pets, because as you know… I Love Soup!

We made a couple of other soups too, and I’ll post those in the coming days, plus a few more of the pastas, cupcakes, and sweets – stay tuned…

Potato and Bacon Soup

8 strips of bacon, diced
2 medium onions, peeled and diced
3 garlic cloves, peeled and minced
1/2 cup flour
2 teaspoons salt
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon freshly ground black pepper
8 cups chicken broth
5 large russet potatoes; peeled and cubed
2  1/2 cups half-and-half
1 teaspoon hot pepper sauce
1  1/2 cups shredded cheddar cheese
1/4 cup minced fresh parsley

In a large pot, cook bacon until crisp.  Drain, reserving 1 tablespoon of drippings.  Set bacon aside.

In the same pot, saute the onion and garlic in the 1 tablespoon drippings until the onions are translucent.  Stir in flour, salt, basil, and pepper; mix well and cook over medium heat for 2 minutes.  Gradually whisk in the broth.  Bring to boil and whisk for 2 minutes.

Reduce heat and add the potatoes, half-and-half, and hot pepper sauce, simmer for 15 to 20 minutes or until the potatoes are tender.  Once potatoes are tender, transfer half of the mixture to a blender and puree until smooth.  Return to pot and stir to combine.  Season to taste with additional salt and pepper.

Ladle into soup bowls, and garnish with cheddar cheese, parsley, and reserved bacon.

Serves 10