Sunday, January 10, 2010

Potato Soup (better for what ails you than chicken soup, srlsy)

Okay so I realize now that sharing my recipes may be a bit of a silly idea, because I hardly ever measure. So, if I’m sharing a recipe for anything that requires actual measurements, I’ll be sure to let you know. For everything else, it’s really just an estimate, and based entirely on taste. If you don’t like bacon, don’t add bacon (But really, who doesn’t like bacon??)

In preparation for the cooking of the soup, I browsed my old friend Google and read through several recipes, but I didn’t really follow any of them, so no links back today, mmkay?

Here’s what I did, it worked for me:

3 to 4 Lbs of small white and red potatoes, diced (this was really more like 4-5 smallish potatoes of each kind)
1 small onion, minced small
1 TBSP chicken bouillon powder (you could use stock, if you’d like, I suppose)
1 tsp homemade curry powder* or Madras Curry Powder
Enough water to cover the potatoes and then a little more

Bring the above ingredients to a nice rollicking boil and cook until just past al dente. Drain and set aside (I put them in a large mixing bowl and just used the same pot for the next step).

Ham or bacon (thick cut), diced (I used ham, I think it was about 1 ½ - 2 cups after chopping)
Green Onions, chopped (ohhh, I didn't measure, enough to wrap my hand around the stalks I guess)
1/2 stick butter (real butter, really)
A little more curry powder
1 TBSP Tarragon
sprinkle of nutmeg (yep, really)

Sauté until onions are wilty and bacon or ham is well, close to crispy.

Once you’ve got your Onion/Butter/Bacon mix to its wilty-crispy perfection, then add;

The cooked potatoes
1 cup water
1 TBSP chicken bouillon
1 cup heavy cream
1/2 cup sour cream
1/2 cup milk

Bring up to slow boil then reduce to simmer.

I cooked mine for a few hours, but it probably would have been ready to eat in about 45 minutes.

Top with cheese of some cheddary variety and serve with cheesy-toast!

I’ve got to say this is my favorite new recipe, and I’m going to make it again, it was de-LISH-us. Srsly.

*Homemade curry powered – I cannot tell you how to make this, as my friend Ira made it for me. She was kind enough to label the containers, so I could tell you what’s *in* it, but she’d probably kill me. And then I wouldn’t be able to make more potato soup, so you can see my dilemma, right?


  1. p.s. we added a little pesto to our cheesy-toast, which is totally optional.

  2. Easily convertible to a vegetarian recipe, but you'll need to add salt (the chicken bouillon is loaded with it).