While it’s still officially summer in New York, this week has chilled down enough to call for jackets and jeans. That, or my Florida blood is showing, and I need more layers than most people around me. Either way, I’ve been reveling in the slight drop in temperatures, and it’s really getting me excited for the autumn months ahead!
Since I work on the weekends, I took Monday off and thoroughly enjoyed a full day with Scott after he got called out of work, too. We cleaned, organized, caught up on our DVR library, and got the itch to make something warm and cozy late-afternoon. I mentioned the idea of creating a new, hearty soup, and the baked potato lover in Scott started searching the Internet for potato soup recipes for inspiration.
Per usual, I asked if we could “healthify” a few ingredients and sneak in some vegetables. While I gave him the go for sour cream, we substituted the bacon for turkey bacon and opted for organic skim milk and reduced-fat cheese.
This (no cream!) creamy potato soup is thick, hearty, and perfect for the soup lover craving a delicious, homemade recipe with all the fixings.
I’m really looking forward to digging into the leftovers later today. Here’s hoping that you enjoy the recipe as much as we do!
Prep time: about 40 minutes
Cook time: will be ready as soon as the last ingredients are added!
3-4 baking potatoes (we used 3 but could have added another)
12 oz. package bacon (we used turkey bacon)
1 cup cooked ham steak
1/2 cup mushrooms, sliced (optional)
1 medium sized onion
2 stalks celery
3/4 cup green onions
3 cloves garlic, minced
2 cups shredded cheddar cheese (we used reduced fat)
4 cups milk (we used organic skim)
3/4 cup all purpose flour
6 cups chicken broth
8 oz. sour cream
3/4 cup butter
3 Tbsp cilantro
1 tsp taragon
1 tsp salt
1 tsp pepper
- Wash, peel, and cube potatoes.
- Chop the onions, celery, and mushrooms.
- Cook the bacon and crumble once cooled. Set aside.
- Cube ham steak.
- Sautée onions and celery using about a 1/4 cup bacon grease for 5-6 minutes, then add garlic and mushrooms to sautée for another 2-3 minutes. Add potatoes and sautée for 3-4 minutes to coat.
- Add chicken stock to large soup pot, then add the potato and vegetable mixture. Bring to boil. Reduce heat to medium and let cook about 10 minutes until potatoes are very tender.
- Using the same bacon pan, melt butter over low heat.
- Slowly stir flour into the pan using a whisk until smooth. Cook for 1 minute while stirring.
- Gradually stir in 2 cups of milk and then add cilantro and taragon. Bring to a boil and cook until thickened, stirring constantly.
- Pour milk mixture into potato mixture. Add 2 more cups of milk. Add salt and pepper. Cook over medium heat while stirring constantly with a whisk until it thickens and boils.
- Stir in ham, half the bacon, sour cream, 2 cups of cheese, and half of the green onions.
- Serve and top with leftover cheese, bacon crumbles, and green onions.
If you’re not quite ready for soup yet, be sure to bookmark this one for a chilly day ahead.
It’s so comforting!
Check out similar recipes on the LIL Soups & Stews page.
Questions of the Day
• What is your favorite type of soup?
• Are you holding on to summer as long as possible, or are you ready for fall to set in?