Potato Soup
Ingredients
8
servings
- 8 slices of thick season bacon, cut into 1 inch pieces
- 5 large red Irish potatoes
- 1 large onion chopped
- 1 pint Half n Half
- 1 can cream of corn
- 2 cans cream of potato soup
- 8 ounces cheddar cheese, grated
- black pepper, red pepper to taste
- chopped green onion tops for garnish
- potato flakes (optional, for thickening)
Step-by-Step Instructions
- Cut bacon into 1-inch pieces and fry until crisp. Remove bacon and most of the bacon oil from pan, leaving just enough (about 2 tablespoons) to sauté the chopped onion until soft and translucent, about 5 minutes.
- In a separate pot, peel and dice the red potatoes. Cover with water until one inch above the potatoes. Boil until tender, about 15-20 minutes. Drain the water and mash the potatoes, leaving chunks according to your preference.
- To the mashed potatoes, add the sautéed onion, half-and-half, cream corn, cheddar cheese, and cream of potato soup. Cook over medium heat until cheese is melted, stirring constantly to avoid scorching. Season to taste with black pepper and/or red pepper.
- Add the crispy fried bacon to the mixture and simmer for 10 more minutes to blend flavors. If the soup is too thin, add potato flakes to thicken to desired consistency.
- Garnish with chopped green onion tops before serving.
Common Problems and Solutions
Q: Why is my soup scorching on the bottom?
A: Keep the heat at medium or medium-low once you add the dairy and cheese. Stir frequently, especially when the cheese is melting. A heavy-bottomed pot helps prevent scorching.
Q: My soup is too thick/too thin. How do I fix it?
A: Too thick - thin with a little milk or chicken broth. Too thin - add instant potato flakes a tablespoon at a time until you reach the desired consistency.
Tips and Techniques
Save some of the crispy bacon to crumble on top of each bowl along with the green onions and extra shredded cheese. The textural contrast of crispy bacon against creamy soup is what makes this special.
Ingredient Substitutions
- Half n Half: whole milk or heavy cream
- cream of potato soup: cream of chicken or cream of mushroom soup
Equipment Needed
- heavy-bottomed pot or Dutch oven
- large pot for boiling potatoes
- potato masher
- frying pan for bacon
