Saturday, February 1, 2014

Easy Pantry Potato Soup

Q's in self-imposed isolation in the bedroom to keep myself, the girls, and the rest of society from further exposure to what I'm calling "the plague" (positive test for type A flu, likely H1N1 based on what has been the overwhelmingly common strain this season). I have no desire to take the girls out in the snow (it's snowed pretty much constantly all day after having several inches yesterday as well). This means that there is no spontaneous food purchasing this weekend. About 5:30p, I realized that we would expect dinner in about an hour. Thank heaven for well-stocked pantries, freezers, and simple cooking. My inability to do the whole "plan and shop for a specific meal" thing means that most of the time I don't use recipes but throw myself into it on a wing and a prayer. This one turned out particularly well so I'm sharing.


Ingredients (enough for about 3 people when served as the entree)
1 lb bacon
1 medium yellow onion
7 medium red potatoes
2 c chicken stock
salt, pepper, dried parsley
shredded cheddar cheese


Using a large pan, cook the bacon until crispy and remove to drain, leaving the fat in the pan. While the bacon is cooking, cook the whole potatoes in the microwave until tender and dice the onion.

Add the onions to the bacon fat. Continue to cook the onions in the fat as you cut the tender potatoes into medium sized chunks.


Add the potatoes to the onions and continue to cook for a few minutes then add the stock and simmer until the potatoes are soft.

If the soup in your pan is too shallow you'll have to transfer it into a deeper bowl to use the immersion blender until the mixture is fairly smooth. (I like my big, wide pan for cooking so there's plenty of bacon cooking surface area but then I have to pour it into a narrower, deeper bowl for blending. I suppose this isn't necessary if you start by using a kettle.)

Stir in salt and pepper to taste (about 2t and 1/2t for us) and about 2t of dried parsley.

Crumble the bacon and stir in those pieces.

Serve hot so the cheese shreds melt as you stir them into each serving.


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