October 12, 2010 by Flora Dawn
I love Autumn. The leaves change colors, the air becomes cool and crisp, and the return of fall comfort foods. Soups, stews, cobblers, and pies. What’s not to like about Fall foods?
Personally, I look forward to this time of year because dinners become a bit less complicated, and typically less expensive. The return of one-pot meals, like soups and stews, makes the before dinner hour less rushed and way more enjoyable. Soups in particular make easy, healthy family dinners. However, my husband will only eat a soup as a meal if it hearty and filling.
One of my family’s favorite soups is Baked Potato Soup. Which is actually quite odd, as both my girls dislike potatoes in general. However, I guess the “anything is better with bacon” saying is fairly accurate. I really like the consistency of this soup, as the potatoes heat some of them break apart, thickening the broth. However, it isn’t pureed, so there are actually chunks of potatoes to be found. It’s a win-win situation.
I originally made this soup with flour, but since going gluten free I have just been adding more potatoes to thicken it. Although you could also make a cornstarch and water slurry to reach the desired consistency.
If you are looking for a simple soup perfect for a fall meal, this potato soup might be just the recipe you are looking for. Add a salad and you have a fairly healthy and inexpensive dinner in no time.
Sorry the picture doesn’t really do it justice. Soup is one of those less-than-pretty foods.
Baked Potato Soup
Diced, cooked ham is also great in this.
- 4 -5 strips of bacon
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tsp dried basil
- salt and freshly ground pepper, to taste
- 3 cups chicken broth
- 4 large baked potatoes, peeled and cubed (it works best to cook these in advance so they have plenty of time to cool enough to handle)
- 1 cup half-and-half or milk
- 1-2 TB cornstarch, as needed
- hot sauce and cheddar cheese, both optional
- In a large saucepan or dutch oven cook bacon until crisp. Remove bacon and leave about 1 tablespoon drippings in pan; cook onion and garlic in the bacon drippings until tender, about 5 minutes.
- Stir in seasoning, broth, potatoes and milk. Heat thoroughly, stirring often. The soup should thicken as the potatoes break apart. (If soup is not desired consistency, in a small bowl mix 1-2 TB cornstarch with equal parts water and stir until smooth. Add to soup and bring to a boil.)
- Crumble bacon and stir into soup before serving. Garnish with cheese and hot sauce if desired.