One Pot Stop: Potato Soup

The perfect winter meal: soup. Soup is easy to prepare, leftovers are often abundant and most importantly, soup is warm – particularly crucial for those of us with a tight budget and chilly (okay, frigid) apartment. While there are plenty of good reasons to prepare soup, it rarely receives the attention it deserves. Grilled meats, vegetable side dishes (particularly those prepared with cheese) and even salads are a couple notches above soup on the food popularity scale. However, do not let one bad can of soup ruin your appetite for the real, homemade thing!

When prepared right, soup is hearty, delicious and comforting. Potato soup definitely meets those criteria: bacon, half-and-half and sharp cheddar cheese help a little. And potato soup is often, if not always, requested by my friends at dinner parties. While the aforementioned ingredients may not support any New Year’s diet plans, rigid resolutions need to be stretched a little and one bowl (or two) won’t stretch your waistline too much. After all, a salad can be enjoyed tomorrow when you are working in your warm, well-insulated office.

Caroline Ariail is a senior at the University of Georgia where she studies journalism. She hates cold weather (even winters in Georgia!) and she will survive by eating soups!

**Recipe**

Potato Soup
Serves 4
Recipe adapted from Max and Erma’s

Ingredients
4 ounces bacon, cut in 1/4-inch pieces
1 small yellow onion, cut in 1/4-inch dice
1 1/2 ribs celery, cut in 1/4-inch dice
1/2 cup all-purpose flour
4 cups chicken broth
3 cups peeled, 1/2-inch potato cubes (about 2 medium baking potatoes)
1 cup half-and-half
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 tablespoon salt, optional
1/4 pound sharp cheddar cheese, grated

Place a heavy stockpot or Dutch oven over medium-high heat and add diced bacon. Cook, stirring frequently, until bacon is brown, 5 to 7 minutes.

Immediately add onions and celery and sauté until soft and tender, about 5 minutes.

Reduce heat to low and add flour to vegetables. Cook over low heat for 5 minutes to cook out the raw flour taste.

Add chicken broth and potato cubes. Increase heat to medium-high and bring to a boil. Cover, reduce heat to medium and cook for 20 minutes, or until potatoes are tender.

Add half-and-half, ground white and black pepper and salt and simmer for 5 minutes more.
Stir in grated cheese until thoroughly melted. Taste and adjust seasonings.

Recipe Summary

Potato Soup

Potato Soup
Serves 4
Recipe adapted from Max and Erma’s

Ingredients
4 ounces bacon, cut in 1/4-inch pieces
1 small yellow onion, cut in 1/4-inch dice
1 1/2 ribs celery, cut in 1/4-inch dice
1/2 cup all-purpose flour
4 cups chicken broth
3 cups peeled, 1/2-inch potato cubes (about
2 medium baking potatoes)
1 cup half-and-half
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 tablespoon salt, optional
1/4 pound sharp cheddar cheese, grated

Place a heavy stockpot or Dutch oven over medium-high heat and add diced bacon. Cook, stirring frequently, until bacon is brown, 5 to 7 minutes.

Immediately add onions and celery and sauté until soft and tender, about 5 minutes.

Reduce heat to low and add flour to vegetables. Cook over low heat for 5 minutes to cook out the raw flour taste.

Add chicken broth and potato cubes. Increase heat to medium-high and bring to a boil.

Cover, reduce heat to medium and cook for 20 minutes, or until potatoes are tender.

Add half-and-half, ground white and black pepper and salt and simmer for 5 minutes more.

Stir in grated cheese until thoroughly melted. Taste and adjust seasonings.

Recipe Index Keywords:

Categories: Campus Cooking and Recipes.
Cooking Method: On the Stove and One Pot.
Mealtime: Dinner.
I Don't Have Any: Cooking Skill and Money.
I'm Cooking For...: Dinner Party, Easy Dinner, Fall, Myself, and Winter.
Type of Food: Soup.

Originally posted on Wednesday, January 25th, 2012

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