We had a storm come through last night that brought along with it a lot of wind, rain and cooler temperatures, so we made a delicious potato soup for dinner. We wanted something warm, soothing and filling on such a cold and grey evening, and I thought I would share my recipe with you.
4 strips of your favorite bacon
1 red onion, small dice
5 cloves garlic, thin slice
salt, pepper, and chili flake
3 pounds potatoes, we used a waxy variety like yukon gold
2 cups milk
sour cream and chopped scallions to garnish
Cut the bacon into small pieces and in a heavy bottomed Dutch oven, render over medium till brown, once brown, remove the bacon to a plate but leave all the bacon drippings. Add the onion to the pan along with a good pinch of salt, a few turns of your pepper-mill and a small pinch of chili flake and cook over medium heat till soft, being careful not to brown the onions. Add the garlic to the pan and cook a further 5 minutes. While the onions are cooking, wash and peel the potatoes and cut them into a 1 inch dice, add to the pan when the garlic has softened. Add the milk and an additional 2 cups water. Cover and cook till the potatoes are very tender. Either use a stick blender or a blender to puree the soup till smooth, if it seems really thick, add more milk or water till it is the consistency you desire. Check your seasoning and adjust if needed. Garnish with sliced scallions and the crispy bacon bits, if you you were able to keep your fingers off them while cooking....