So unlike the last recipe, which was fairly healthy, this one is not. But hey, sometimes you need something rich and comforting. I grew up with my mom making this all the time for us. I’ve updated it a little but otherwise it’s pretty much the same as she’d make it. You can use what ever potatoes you have on hand and as many as you like. I chose 1 pound because it struck a good balance, for me, between being to soupy and too much potato; but you can add as many or as little as you like and it will still work. Enjoy!
- 1 lbs potatoes (I like the little golden yellow ones)
- 3 slices bacon
- 1 small yellow onion (I like sweet)
- 1 clove garlic
- 2 Tbsp olive oil
- 2 Tbsp butter (plus 1 Tbsp optional)
- 1 Tbsp flour
- 3 cups chicken stock
- 2 cups milk (or cream)
Slice the bacon into bite size bits, about 1/16th of an inch. Add to a pot with 2 tbsp of olive oil. Brown over medium-high heat until the bacon renders somewhat.
What does render mean? When it’s nice and oily, more so than when you put it in. That means the bacon has released some of it’s fat.
Once the bacon is browned add the potato’s and cook for another 3 minutes, stirring so they don’t stick. Add onion and garlic and cook for another 2 minutes, again stirring.
Remove it all from the pot and add the 2 tbsp of butter and melt it. Once it’s melted add the flour, stirring constantly with a whisk. After 2 minutes it should be good. Slowly add the chicken stock stirring constantly. Once incorporated, add everything back in and bring it up to a boil. Once it’s boiling turn it down to low and simmer for about 15 minutes or until the potato’s are tender.
Why do this? It makes the soup a little thicker, which I like. Not as thick as some clam chowders but still thicker than how my mom would make it.
Add the milk, or in my case cream, and bring back up to a simmer. This is the point where you want to taste to see if it needs salt, I’ve never had to add any as the bacon is enough. Add pepper to taste.
Once it’s hot, it’s ready to serve. I like to add a tbsp of butter as a finish, it had a nice flavor right at the end.