My potatoes that were dug out of the garden last summer were on their last leg. They’d lasted pretty long in storage, but it’s almost March, and they’re time had come. I gathered the last of the slightly wrinkly little things and decided to turn them into a soup.
I was expecting my brother and his family for dinner so I experimented on them with this soup. I jotted down the recipe as I was preparing it. My husband helped peel the taters while I was trying to concentrate and decide what would make it tasty.
The remaining potatoes were around 3 pounds. Just enough for a hefty pot of soup. Here’s the recipe.
Bacon, or fat back
2 tbsp butter
1 onion, diced
4 garlic cloves, minced
1 carrot, sliced thinly
4 cups bone broth (chicken)
2 cups water
3 lb peeled potatoes, diced
1 tsp salt
Dash or two of pepper
½ tsp dried chives
½ tsp dried tarragon
1 tsp dried thyme
1 ½ c milk
½ c. cream
1-2 cups cheddar cheese
Cook the bacon or fat back until crispy. (Do this in the soup pot so you won’t dirty extra dishes!)
Take the crispy bacon pieces out of the pot, but leave the bacon grease behind. Drop in the 2 tbsp of butter. Add the minced garlic, onion, and carrot. Cook for a few minutes until the onion is translucent. Now add the broth and water. Add the potatoes, and all the spices. Bring to a boil, then simmer for about 20 minutes, until the potatoes start to soften.
Add the milk and cream. Simmer for another 15-20 minutes.
Right before you turn off the heat, add about 1 cup of cheese. (We added more because we love cheese.) Turn off the heat, add the bacon pieces back in, and stir it up.
I hope my brother and his wife weren’t lying to me when they said it was delicious. One of my little boys had thirds, so that was a compliment from him! And my sweet husband said it was the best potato soup he’d ever had. The tater harvest went out with a bang.