The weather hit below 50 and my wife asked for Potato soup. It’s almost like she was watching the Mercury and waiting to ask.
Of course, I obliged; because …. Bacon.
To do this we will need:
3-4 russet potatoes pealed and diced(depending on size)
2 onion diced
2 stalks of celery diced
4 toes of garlic minced
2 cans sweet corn or 2 cups of fresh
1-1.5 pound of andouille – cut into half moons
Fresh parsley- about a cup chopped
Thyme- dried or fresh
Cajun seasoning
Salt pepper garlic powder
Red pepper
2-3 tablespoons Flour
2-3 cups chicken stock
2 cups heavy cream
1 green onion sliced – garnish
2 oz shredded Colby jack – garnish
1/2 pound bacon diced –
1 stick butter
First thing we are going to do is render the fat out of the bacon.
To do so you’ll put the heat around medium and then cook the diced bacon until the fat has been pulled out and you’re left with just meat and “grease”
Pull the meat out and set it on the side.
Reserve the grease add in the stick of butter and let it melt and then use it to cook down the onion and celery with some red pepper, SPG, and thyme. Cook them down until they are soft, and be sure to scrape up all the little brown flavor bits- that’s what is going to really elevate this soup. (15-20min)
Add in the garlic
When the garlic has a smell- about 30 seconds- add the flour and work to combine.
When the flour smell has dissipated add in the chicken stock and work it well to combine until boiling.
Once you have the mixture boiling, check the flavor and thickness.
Add in the cream, sausage, potato and corn.
Bring to a boil then drop to a simmer.
Let it simmer for 25-30 minutes, stirring intermittently.
Add in the parsley and check your seasoning about 5 minutes before service.
Serve with some of the bacon bits, shredded cheese and green onion as garnish. – some people like sour cream also.