I am really enjoying my third snowless winter down here in Florida. I don’t miss the icy roads, shoveling snow, or coming up with creative ways to cover every inch of skin before going outside. Still, there is one advantage to the blistering cold and that is having an excuse to make some delicious comfort food to warm your belly. Now that there is finally a bit of a “chill” here (62°F) I’m looking to some of my favorite season-appropriate recipes. This potato soup recipe is my dad’s. It soothes my soul and eases my homesickness. (And helps me not miss my dad so much.)
You’re gonna love how this recipe starts. Are you ready?
Fry a whole pound of bacon until crisp.
The rest of it almost doesn’t matter, does it? That pretty much guarantees that this is going to be a hit. You can fry it in batches in a frypan or bake on a large cookie sheet in the oven at 400°F for 10 minutes, drain the grease and flip the bacon slices (or remove those pieces that are already crispy) and bake for another 3 minutes. It’s okay if they aren’t completely crispy when you take them out. They will continue to cook for a few minutes after leaving the oven.
Set the amazing, crispy, salty bacon aside. Hide from your husband as necessary.
Peel and cube 8-10 medium potatoes, which ends up being just about a 5-pound bag. Peel and shred 2 good-sized carrots. Also dice a medium yellow onion and mince 3-4 cloves of garlic.
In a large pot, heat up about a tablespoon of olive or coconut oil. Add the onion and garlic and sauté until the onion is transparent. Add the potatoes and carrots and add just enough water to cover the veggies, approximately 8 cups.
Add a teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon paprika, and then grind in some pepper. Throw in 2 chicken bouillon cubes and 2 beef bouillon cubes. Add a stick of butter. (Ummmm, yeah. A pound of bacon and a stick of butter? Is your mouth watering yet?)
Let the concoction simmer at medium heat until the potatoes are tender. Turn the heat down, rough-chop and add the bacon and a pint of sour cream. Note: Allow the sour cream to come to room temperature before adding to avoid curdling. You can also mix 1/2 teaspoon of cornstarch into the sour cream before adding to the pot as an additional precaution.
This soup is what I call a 2nd Day Dish, meaning it tastes even better after it has been cooled in the fridge over night and re-heated. This gives the flavors time to meld.
Serve with a little shredded cheese and scallions on top and some Roasted Garlic and Gouda Crostini on the side. That recipe can be found here. Great for dipping!