Wednesday, March 21, 2012

World's Best Potato Soup

It's the first day of spring here in Oregon - and I was woken early by a call saying school was canceled due to snow.  Let me point out that we had no snow all winter, but now that it's March it's our third snow day of the month!

So since I'm holed up at home, I thought it was the perfect time to introduce my favorite soup recipe.

Meet the world's best potato soup!
I wish I could claim this recipe as my very own, but I got this from my good friend, and fellow blogger  Amy and I haven't stopped thanking her since!  It's also become a favorite recipe of my husband's hunting friends as he makes this soup every year at elk camp for the whole group.

Here's what you'll need:
Potatoes, onion, celery, sweet corn, cream of mushroom soup, bacon, chicken bouillon cube, cheese & half & half.

Start by preparing your potatoes.  For this recipe you'll want to pick out 6-8 nice Russet potatoes.  You are leaving the skin on so make sure to scrub them down really good.

Take these lovely diced potatoes and throw them into a stock pot, add 2 stalks of chopped celery and 1 whole onion, chopped.

Add five or six chicken bouillon cubes.

And fill your stockpot with just enough water to cover all the vegetables.  Then bring to a boil and allow to simmer on medium heat until your potatoes are within 15 minutes of being all the way cooked.  (Approx. 10-15 mins).

While this is boiling away, cook up your bacon in a skillet.  I used a whole pound because we like bacon around these parts!  I prefer my bacon a little on the chewy side rather than crunchy... but you cook it how you like it.  Give it a chance to cool down and give it a rough chop.

While your potatoes are boiling, and your bacon is cooling, shred yourself 2 cups of cheddar cheese (or whatever you have handy).  And keep this to the side.

Now comes the fun part.  To our soup add 2 cups of half & half, 1 can of cream of mushroom soup and 1 cup of frozen sweet corn.  

Lastly, add in your bacon pieces and shredded cheese.  At this point you can taste and decide if you want to add additional seasoning like salt & pepper.  To me the bacon & cheese add plenty of salt, but we're big pepper fans so I always add a little.  Keep stirring, allowing the cheese to melt thoroughly and keep on simmer until the potatoes are completely done.

Now take a big whiff of the goodness, congratulate yourselves on deciding to make this, and serve it up with your favorite bread...for this family that's some good thick slices of french bread.

Mmmmmm.... that looks good!

Happy soup day!!!  Enjoy!


6-8 Russet potatoes
1 onion
2 stalks of celery
5-6 chicken bouillon cubes
1 pound of bacon
2 cups shredded cheddar cheese
2 cups half & half
1 can cream of mushroom soup
1 cup of frozen sweet corn

In a large stockpot, scrub your potatoes (skin on) well and chop into bite size pieces.   Add chopped celery, onion and chicken bouillon cubes and enough water to just cover vegetables.  Bring to a boil and allow to cook on medium heat until potatoes are within 15 minutes of done.  (Approx 10-15 mins).

In a separate skillet, cook your bacon, chop roughly and set aside.

Grate two cups of cheese and set aside.

To the soup add cream of mushroom soup, half & half and frozen corn,  bacon pieces and cheese and stir until cheese is fully melted and the potatoes are all the way done.

Serve up with your favorite bread!