Potato Soup

Post author:Angel
Post published:November 30, 2020
Post category:100 Days - 4 Shops / Lunches / The meals Round #1
Post comments:1 Comment

When I’m working I will often make planned overs. Like left overs but I plan them for use at later meals, usually soups or casseroles to be used as lunches for a couple days that week. I made potato soup to use up some milk before it went sideways. So had soup for a couple days. D11-L12 L13.

Chicken stock, bag-o-bacon, milk, celery, onion, garlic.

Get the bacon cooking. Right from frozen.

Put frozen chicken stock into a container to catch any leaks, micro one minute to soften.

Remove cooked bacon from the pan, to a paper towel, leaving the fat in the pan.

Add veggies to the bacon fat and saute until soft and fragrant.

Cube the potatoes in 1/2 inch cubes. First into slabs, then batons, then cubes.
Seriously measure your finger. About that.

Put the potato cubes into a pot, and add the chicken stock.

Add some water to the chicken bag, reseal and give it a good shake to get all the goodness from the bag and have enough liquid to cover the potatoes.

Turn on the heat and bring to a boil reduce and simmer until the potatoes are tender but not mooshy.

Remove the veggies from the pan, again reserving the bacon fat.

Add two tablespoons flour to the remaining fat in the pan.

Stir the flour around in the pan until all the fat is absorbed and it is light tan.

Stir the milk until smooth and lump free.

Let the soup simmer together for a few minutes and thicken with the roux.

Take two cup of soup from the pot and add to your blender container.

Add blended soup back into the pot. This will thicken the soup more without using too much flour which can become gluey and dilute the flavors. Better to thicken with flavor.

Top with reserved crispy bacon and shredded cheese.

Divide the remaining into containers for lunches.

Don’t forget the bacon and cheese to top it with.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.