creamy potato soup
While I call this a creamy potato soup, it's actually more like a chowder. It's an imitation recipe I created to get the taste of a creamy potato soup that was sold at a European restaurant in La Mesa CA that my mother served me once.
Don't put too much bacon in. After a particularly successful pot I adjusted the recipe to what I did on that cook, getting rid of a butter/roux step and instead specifying heavy whipping cream as the dairy.
The quantities for chicken broth, bacon, heavy whipping cream, potatoes, and flour are not fixed, as I have never measured out those quantities when making this recipe. They are approximations. I go slowly when making this, taste testing as I go, and I suggest you do the same.
Use a food processor or hand mixer to get a truly creamy mixed taste. In the image above my food processor was broken, so I used my trusty hand mixer to get the job done, adding water initially to make it a do-able job for the hand mixer. The cook itself is rapid when combining all the ingredients. If you have the bacon/onion/potato already prepared the recipe makes for a fast weeknight meal. You usually don' t need to add salt.
3 - 6 Russet potatoes
1/2 chopped yellow onion
1/2 package of bacon (more or less, to taste)
pepper to taste
chicken bouillon
water
flour
food processor
1 - 2 pints heavy whipping cream
1. Rinse the potatoes and peel them. Cut them into pieces that are the same size generally.
2. Bring a pot of water to a boil over medium-high heat and toss in the potatoes. Boil the potatoes until they are soft. Check them with a fork to make sure they are well cooked. When they are done, remove them from the heat, drain the water, and put them in a bowl to the side. Chop them, and reserve a bit for texture if desired.
3. Fry the bacon crisp over medium to medium-high heat, or bake in the oven. Chop some (it is going to get food processed so this is just to make it manageable) and set the bacon aside.
4. Chop the onion. Fry the onion in a bit of oil or bacon grease until translucent. Drain the onion and set it aside.
5. Set up your food processor or hand mixer. Add the potatoes and the onion to the food processor along with a bit of water. Add the bacon in. Food process the potatoes, onion, and bacon together until it is well mixed and no large pieces of bacon remain. Set the mix aside.
6. Add water and the potato mix together in a large pot over medium-high heat. Stir until well mixed.
7. Mix flour thoroughly with some cold water or whipping cream. Add and stir into the pot. Add desired amount of whipping cream. Stir frequently.
9. Add the bouillon and pepper. Bring the pot to a boil while stirring regularly so that it comes to a boil and thickens. If desired add water/whipping cream or more flour combined with cool liquid until the desired thickness and consistency is reached. Then lower the heat to medium-low and simmer for 10 minutes, stirring occasionally and adding bouillon and pepper/seasoning while taste testing until the desired taste is reached.
9. Add any reserved potato chunks and stir well.
9. Turn off the heat and serve.
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