Saturday, November 9, 2013

SOUPer saturday - daniel's potato soup




I'm fairly sure I've mentioned to you a time or two -  or a hundred - how much I love Fall. Where we are living for the time, we sit on top of a hill.  The sun shines around 6:30 AM just beautifully on a sea of trees that sit atop a similar hill across the way.  With the many colors our Tennessee trees are currently boasting, it's a sight to behold.  A piece of Heaven on Earth, you might say.

We're heading out in just a bit to take a look at a house that would be nothing short of the perfect Fall house.  In fact, Winter, Spring, and Summer would work just fine there too.  I'm trying to be open to the fact that it might not be the one, but the setting... trees of all kinds... a horse farm behind...  a lake within view...  I don't know.  I'm thinking, maybe???  

But, first things first.  I must stand in the middle of the kitchen and decide whether or not it can adequately become the heart of our home.  There has to be room for loaves of bread to rise, ice cream to churn, and soups to simmer.  I have to be able to stand and knead while also being able to talk to those who come and visit.  Sound crazy?  I know it is.  But it's so important.  As we've walked into house after house looking for the one, our prayer, time and time again, has been to find one that will serve God and serve others.  For me, more times than not, that happens in the kitchen.

I would love to think the next time I post, I'm sharing the news that we've found our home; the place God picked just for us.  But in the meantime, I'll share this recipe.  One of Daniel's most requested favorites, and so named in his honor.  

Enjoy your weekend and your family!

Daniel's Potato Soup
makes 6 servings
  • 4 lbs potatoes, peeled and cubed
  • 6 slices bacon (plus more for serving), cooked and crumbled
  • 1 medium onion, chopped
  • 3 tbs butter
  • 1 clove garlic, minced
  • 3 tbs all-purpose flour
  • 1 cup milk
  • 2 cups chicken stock
  • 1 1/2 cups cheese (plus more for serving)
  • 1/2 tsp celery seed
  • sour cream
~ Place cubed potatoes in large pot and cover potatoes with cold water.  Bring to boil, turn 
    down heat, and simmer until tender.  Drain, place potatoes in bowl, and set aside.

~ In pot, cook bacon until crisp, leaving grease in pan.  Remove bacon and drain on paper 
    towels.

~ Cook chopped onion in grease until softened.  Scrape out onion into bowl and wipe out 
    pot.

~ Melt butter on medium heat.  When foaming, add minced garlic and cook about 30 
    seconds, or until fragrant.

~ Quickly stir flour into butter until combined, and gradually whisk in milk.  Continue
    stirring and cooking on medium heat until thickened and mixture coats the whisk or 
    spoon.

~ Slowly add in stock, continuing to stir until combined.  Add in potatoes.

~ With potato masher or back of large spoon, smash potatoes until desired consistency is
    reached.  

~ Stir in bacon and celery seed.  Add cheese and stir until melted.

~ Serve bowls of soup topped with additional bacon, cheese, and a dollop of sour cream.

Recipe from The Lazy Daisy Kitchen.