I am a huge fan of Fall and the comfort food that comes along with the Fall season. With that I searched and searched for something that fills that warm comforting fall feeling. Through the pains of pinterest searches and recipe failure I finally found my little piece of heaven in my version of this amazing potato soup.
Originally made by www.savorytooth.com it is a simple and easy to make recipe and most importantly it is what I like to call a “blank canvas” recipe, which means it can easily be changed and edited to fit other people’s tastes and wants. For me this meant adding spices and changing some ingredients slightly to work with the rest of the meals I had during the week. Plus it is also a recipe that is full of ingredients that are not hard to find and fit a college students budget.
Here is my version but I also urge you to look at the original and try to make it your own.
- About 2-3 large Russet potatoes (depending on how much of potatoes you want) peeled and cut into 1/2-inch pieces
- 6 -7 bacon slices (I prefer thick slices for this recipe)
- 1 small/medium onion chopped
- 10 garlic cloves minced
- 2 cups milk ( I used 2%)
- 2 cups water
- 1 1/4 cup shredded cheese of your choice (I have used cheddar and marble)
- 1/4 cup all-purpose flour
- 1 tablespoon chopped chives (I don’t really find a difference between fresh and dried)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- I used an assortment of ground Cloves, garlic powder, parsley. all spice, basil, and minced onion
- and a small dash of nutmeg and cinnamon because they are in what I call my comfort pallet
Heat a large pot over medium heat. Add bacon to the pot and cook until your preferred taste, but as it is a topping crispy works well. (For crispy it takes about 10-15 minutes unless you use thick slices and then its takes longer). Then transfer the cooked bacon a paper towel to drain. When cool, crumble/cut (depending on the crispness) the slices into small pieces.
Add the cut onions to the pot using the bacon grease to cook them until they soften, Which will take about 5 minutes, you should be stirring it occasionally.
Add your potatoes, garlic, salt, and pepper to the pot. Cook them for a few minutes, stirring frequently as you don’t want them to stick/burn.
Add your flour to the pot, and stir it in until the ingredients are well-mixed or until there are not any flour clumps around and everything seems touched by the flour.
Add your water and stir the ingredients together, then add your milk and stir again. Bring to a boil over high heat, and then let is simmer on a medium-low heat until the potatoes are cooked, which should take about 15 minutes, stirring occasionally to prevent potatoes from sticking to the pan’s bottom
- While the soup is simmering I add the assortment of spices and 1 cup of cheese to the mix. I am always changing up how much of each spice I put in (otherwise I would tell you measurements) based off how I am feeling. Though on average I add more All spice and Cloves than any thing and if I find that the soup does not feel like it has the right portion of garlic or onion I add garlic powder or minced onion. This is the phase I like because I can test out and change things as I go.
Once your potato’s are done you can get the servings set in and add top the bowls with crumbled bacon, chopped chives, and the last of the cheese.
This is one of my favorite recipes right now, and it is almost always paired with my other favorite recipe a Cranberry Spinach Grilled Cheese Sandwich! Which I will also be adding to this page in the next week, and the link will be added here as soon as it is up!
Enjoy and feel free to tell me how you make this recipe your own!