“To feel safe and warm on a cold wet night, all you really need is soup.”
Laurie Colwin
If Snoopy were writing this blog, it would start with "It was a cold and rainy night..." As it turns out, I am writing this blog after a weekend of feeling as if the Red Barron was flying loops in my stomach and attacking my digestive tract. It really has been chilly and stormy here in Missoula. The temperatures have been hovering between 40 and 60 degrees and it feels like fall. When I wasn't feeling well, my fiance, Brad, brought me some canned potato soup and some saltines. The thought was wonderful, but the canned soup left a lot to be desired. So, when he left for the baseball game to sell 50/50 tickets to benefit his work at a local home for adults with developmental disabilities, I decided to make some real soup.
Soup is one of those things that can do wonders when you are not feeling up to par. The soup I made is a hearty soup that makes you feel full and comforted on a yucky day.
Feel Better Potato Soup
1/3 pound bacon
3 cloves garlic (minced)
1 large onion
2 cups water
1 cup milk
2 chicken boullion cubes (I use the Lower Sodium kind)
pepper, garlic salt, paprika, and garlic powder (to your taste)
shredded cheese (for garnish)
6 medium carrots (peeled and sliced in big chunks)
10 medium russet potatoes (peeled and cut into chunks)
1 can kernel corn (drained)
1/4 cup Parmesan cheese
Cook the bacon until the fat is just rendered and add garlic.
Add the onions and let it cook together for a while. I cleaned the kitchen while stirring the pot occationally. Then I added the carrotts.
Place the potatoes on top of this mixture and season. Potatoes need a lot of salt, so I put some garlic salt in there too. Just be careful! too much salt can ruin the whole pot and remember it already has bacon in it and soon we will be adding bouillon!
Allow this mixture to cook together for about 10 minutes, stirring occationally. Add the can of corn and the parmesan cheese to the mix.
Add water and milk and stir. Bring liquid to a rolling boil and add your bullion cubes.
Cover, turn down the heat, and allow to boil, stirring occasionally, for 30-45 minutes or until the potatoes are knife tender. Mush some of the potatoes against the side of the pan and stir before serving.
Top it all off with a little bit of shredded cheese and enjoy the warm soupy goodness!
Laurie Colwin
If Snoopy were writing this blog, it would start with "It was a cold and rainy night..." As it turns out, I am writing this blog after a weekend of feeling as if the Red Barron was flying loops in my stomach and attacking my digestive tract. It really has been chilly and stormy here in Missoula. The temperatures have been hovering between 40 and 60 degrees and it feels like fall. When I wasn't feeling well, my fiance, Brad, brought me some canned potato soup and some saltines. The thought was wonderful, but the canned soup left a lot to be desired. So, when he left for the baseball game to sell 50/50 tickets to benefit his work at a local home for adults with developmental disabilities, I decided to make some real soup.
Soup is one of those things that can do wonders when you are not feeling up to par. The soup I made is a hearty soup that makes you feel full and comforted on a yucky day.
Feel Better Potato Soup
1/3 pound bacon
3 cloves garlic (minced)
1 large onion
2 cups water
1 cup milk
2 chicken boullion cubes (I use the Lower Sodium kind)
pepper, garlic salt, paprika, and garlic powder (to your taste)
shredded cheese (for garnish)
6 medium carrots (peeled and sliced in big chunks)
10 medium russet potatoes (peeled and cut into chunks)
1 can kernel corn (drained)
1/4 cup Parmesan cheese
Cook the bacon until the fat is just rendered and add garlic.
Add the onions and let it cook together for a while. I cleaned the kitchen while stirring the pot occationally. Then I added the carrotts.
Place the potatoes on top of this mixture and season. Potatoes need a lot of salt, so I put some garlic salt in there too. Just be careful! too much salt can ruin the whole pot and remember it already has bacon in it and soon we will be adding bouillon!
Allow this mixture to cook together for about 10 minutes, stirring occationally. Add the can of corn and the parmesan cheese to the mix.
Add water and milk and stir. Bring liquid to a rolling boil and add your bullion cubes.
Cover, turn down the heat, and allow to boil, stirring occasionally, for 30-45 minutes or until the potatoes are knife tender. Mush some of the potatoes against the side of the pan and stir before serving.
Top it all off with a little bit of shredded cheese and enjoy the warm soupy goodness!
totally going to have to make this. yum!
ReplyDelete