Chunky Potato Soup

I know...it's the middle of May, and it's generally not the time for hot soup. However the last few days here in Colorado Springs have been cold and rainy, so I thought this would be a good time to put a dent in the 10 lb bag of potatoes I have in the garage. And as soon as I find the stupid card reader, I'll be able to download the picture I took of my gorgeous meal! (I'm not proud or anything...)

Chunky Potato Soup

Prep Time: 15 minutes
Cook Time: 30-45 minutes
Serves: 6-8

Ingredients:
12 medium potatoes, cubed (you can peel them if you want..I never do)
1 small yellow onion, diced
4-5 ribs celery, sliced
5 cups chicken broth
1 can evaporated milk
1 pkg real bacon bits
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
3-4 cups milk
1 cup shredded Swiss Cheese (or 4 slices)
1/4 cup fresh minced parsley
salt & pepper to taste

1. In a large pot, stir together potatoes, onion, celery, chicken broth, bacon bits & evaporated milk.

2. In a separate dish, melt butter and then slowly stir in flour to make a thick paste. Stir paste into the liquid in the pot until completely dissolved.

3. Once the stock starts to boil and thicken, slowly add milk (or half & half, or heavy whipping cream for a richer taste) until it reaches the desired thickness. Cover and let simmer on low for 30-45 minutes. Add salt and pepper as needed.

4. About 10 minutes before you're ready to serve, add the Swiss cheese and parsley. Allow cheese to melt and stir in completely.


The way I served this tonight was in bread bowls with homemade croûtons. I hollowed out the loaves, tore up the bread I removed, drizzled it with olive oil and seasoned with salt and garlic powder. Then I put the tray under the broiler on low for about 5-8 minutes, or until they were golden brown (almost starting to burn). We topped both our soup and salad with the croûtons, and boy was it yummy!!! We had a TON left over since it was just Ben and me for supper tonight, so I just boxed up the rest and put it in the freezer for another rainy day!

posted by Brandi at 7:18 PM | 2 comment(s)