I know weather is crazy lately. We actually woke up to 46 degree weather, here in Florida. I got a little excited and planned the menu, while it was 46 degrees and found a yummy soup recipe. I should have known better, because by the time I made it, it was not cool anymore. There was a nice breeze, but that was about it! The soup was still yummy. I had everything I needed for it except bacon. I love bacon, every once in awhile, but bacon is freaking expensive! So we never get it. But I splurged, ha ha. I found the recipe over at tidy mom.
I just made a few adjustments.
Bacon and Potato Soup
5 medium potatoes, cubed. ( I baked mine in the oven before hand)
8 slices bacon, crumbled. (I made mine in the oven for 25 minutes)
2-3 or 4 depending on what you like of bacon grease ( I mixed it with oil)
1 onion. chopped.
1 celery stalk, chopped.
1 clove garlic, minced.
2/3 c. flour
6 c. chicken broth.
2 c. half and half.
1 t. salt
1 1/2 t. dried basil (this is a must)
1/4 t. black pepper
1/4 c. parsley (I did not use)
1/2 t. hot sauce
garnishes: I used cheddar cheese/Colby mix, chopped green onions and left over bacon.
Take your bacon grease and put it in a big sauce pot. I used a mix of bacon grease and oil. add onion. Now I don't like crunchy celery so I added mine with the onion. After the onion is translucent add your garlic and cook for a minute. Add flour. Now at this point, I added a little more bacon grease. Cook that for a couple of minutes. This is your roux, you don't want a flour taste. Add your chicken broth and let it thicken, or get slightly bubbly.
Add half and half and rest of ingredients. Bring to a simmer for 10 minutes.
I cut my potatoes really big, so I mashed it a little bit in the soup.
I thought the soup was yummy! The dried basil really gave it that good taste! Enjoy!
Since I'm in the soup mode, I will be making a cream of mushroom soup today!