Fall Got Me Like: Potatoes

Cooler temps have got me ready for everything pumpkin, scarves, soups and apple picking! Living in Chicago we have the EXTREME luxury of being able to experience the changing of seasons (some better than others) And although the leaves have just started to fall, and pumpkin coffees have officially hit the stores Im still not quite ready to give up my shorts and sandals just yet.

 

 

The past couple of days have been chilly, so much that I needed a sweater, and we turned off our air conditioning and let the cool air flow in. This ever so quick change in temps had me craving my go-to fall.winter Potato Soup. This soup is hearty and filling, is a crowd pleaser (even with little man) and will have you craving more...

 

I mean come on look at this finished product?? 

 

 

 

 

 

 

 

 

 

 

 

These pictures aren't "professional" but neither is motherhood, so damn it i pulled out my "fancy" plate and got to snappin.

 

 

Seriously.. TRY THIS... thank me later ;)

 

 

 

 

What you will need: (feel free to add more or less) this is about 8 large servings

6 large yukon gold potatoes- peeled and cubed (i like mine in extra small cubes- it tends to cook faster this way)
1/2 purple onion- feel free to use white/yellow
1 tbspn- minced garlic
2 Tablespoons of Chicken Stock Base- we used Organic "Better Than Bouillon" Found at Costco
1 tspn garlic powder
1/2 cup Heavy Whipping Cream- I use Oberweis Dairy
1 tbspn flour
1/2 cup shredded chees- I use Organic White Cheddar, it has such a delicious Mild taste
1/4 stick butter
1 tspn salt
1 tspn pepper
1 tbspn dried chopped parsley

 

 

 

 

 

 

 

 

 


for toppings:
dried or fresh chives chopped
bacon (we used turkey) sliced
shredded cheese
low fat sour cream

 

to start:
peel and cube your potatoes- set aside
chop onion- add to pot and cook with butter on medium heat until golden brown
add flour to make a roux (this creates a thick base for your soup)
let cook for 2 minutes
Add chicken stock/cube
add in potatoes and seasoning and bring to boil
cook potatoes on medium high heat until you can stick a fork easily into the potatoes

add in your half/half and mix - at this time ou will want to turn the heat down to a medium low heat to avoid the half and half from clotting

add in 1/2 cup of your shredded cheese mixture and stir until fully blended/melted

in another pan:
chop and cook your bacon on medium heat until crispy 
(if you want to cook this in your soup pot prior to starting the soup base you can do so and use the leftover oils from the bacon to start your onions)- keep in mind this does add a bacon flavor to the soup

ladle your soup into a bowl
top with shredded cheese, sour cream, bacon and chives!

 

voila! you did it again- look at you mama!
pat your fabulous self on the back

 

stay warm friends!!
xoxo
ciao

Lale Ketcham

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