Last night, I needed a meal that would be quick to eat, without a lot of dishes, because the husband and I wanted to go out furniture shopping as soon as we possibly could. What’s quicker to eat than soup? Maybe a sandwich… but I really wanted soup.
I browsed through practically a million cookbooks, before spying Rachael Ray’s Big Orange Book. A few years ago, I was really into Rachael, but a lot of her recipes use a lot of dishes… which aren’t so fun. But she has fantastic, enjoyable recipes and a lot of them taste AMAZING!
I found the recipe for Potato Soup with the Works. Um…. yum! That sounds incredible! And as my husband says “how can you go wrong with sour cream and bacon?” I would have to agree.
The original recipe called for 4 leeks, white parts only, chopped. I substituted 1 whole white onion, chopped. It’s a lot cheaper, plus easier to work with, as you don’t have to wash all of the grit out of the leeks. Sometimes I do cook with leeks, but today, I just didn’t feel like it.
Potato Soup with the Works
Recipe adapted from Rachael Ray’s Big Orange Book
8 slices bacon, chopped
1 large white or yellow onion, peeled and chopped
4-5 garlic cloves, chopped
1 tsp dried thyme
1 Tbsp. paprika, plus extra for garnish
Salt and pepper
4 lbs russet potatoes, peeled and chopped
6 cups chicken stock
A dash of hot sauce (optional)
1 cup shredded sharp cheddar cheese, for garnish
Chopped green onions, for garnish
Sour cream, for garnish
In a large, heavy-bottomed pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes. Remove the cooked bacon to a paper-towel-lined plate and reserve.
Add the onions and garlic to the bacon fat and cook until tender, 4 to 5 minutes. Add the thyme, paprika, and salt and pepper, then add the potatoes and stock to the pot and bring up to a bubble over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through 8 to 10 minutes. When the potatoes are tender, use an immersion blender (or food processor, or blender) to puree the soup until smooth.
Taste and adjust the seasonings with salt, pepper and hot sauce, if desired. Serve the soup in a bowl topped with cheese, bacon, green onions, sour cream and a dash of paprika.
The Hungry Teacher