Bacon Potato Medley
One of my favorite meals is a simple, hearty soup. I have created keeper recipes using a few handy ingredients in my fridge and pantry closet. This recipe was developed over four lonely potatoes, a half-gallon of milk, and a pound of bacon sitting. I'd rather not go to the market some days as I have too much to do already. So, why not use up what I already have on hand? These items blended into a nice, thick soup.
This is a cream soup and it requires a roux, which is something I learned how to do from a dear lady I worked with in a restaurant years ago. The instructions and a video are included below for that ingredient.
Ingredients:
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| Bacon and potatoes make a great soup base. Add a few veggies and YUM! |
4 medium potatoes
1/2 cup chopped spinach
1/2 cup chopped onion
1/2 teaspoon onion salt
1/4 teaspoon cracked black pepper (or to taste)
1 - 10 oz. can chicken broth
1 - 10 oz. can corn
2 cups water
2 cups milk
Prepared ahead of time:
4 tablespoons roux
Optional serving additions:
3 tablespoons shredded cheddar per serving
Sour Cream
1 tablespoon garlic in oil (optional)
Making Roux
Roux is a mix of butter and flour melded together for a soup or gravy thickener. It may keep in the fridge for weeks if you don't use it all right away. I put mine in a shallow plastic dish in a 1/2" layer. When it hardens I transfer it into a plastic baggie then store in the refrigerator door until I use it. The mixture should have the consistency of peanut butter when it is ready. Remove it from heat when it reaches that stage.
My recipe for roux?
1 stick of butter
1 stick of butter
1 cup of flour
Instructions for The Bacon Potato Medley Soup
Cut bacon in one inch wide strips. The easiest way to do this is by cutting the full pound in half, then slice the raw bacon in strips from there. Drop the pieces into a large stock pot and heat over a medium setting. When the bacon is cooked, but not crispy, add the garlic in oil and the chopped onions. Heat until the onions are clear, but not overly cooked. Add the spinach. Simmer for about three minutes. Add the potatoes, water, and the chicken broth. Let simmer for about 20 minutes. When the soup base is bubbling, add the roux and stir until it is dissolved. This takes about 5 minutes or less. Add the milk and the pepper, onion salt. Continue to simmer another 15 minutes and serve with shredded cheddar if desired.
