Creamy Potato-Bacon Soup

This soup combines all of the flavors you would have in a loaded baked potato, and it comes out at the perfect creamy and thick consistency for a hearty winter soup. It is relatively simple and there aren't that many ingredients.  The key is to infuse the bacon flavor into the entire soup, and then to add the creaminess by making a sauce separately that gets mixed in at the end.  Best of all, there is no actual cream in the dish so it isn't as bad for you as you might think!

Ingredients:
3/4 lb bacon
5 large russet potatoes, peeled and diced into 1/2 inch cubes
1 onion, diced 
2 ribs of celery, sliced
2 cloves garlic, minced
4 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk 
1 1/2 cups shredded cheddar cheese
3-4 green onions, sliced thinly
salt and pepper

Directions:
Dice the bacon before cooking- this allows it to cook evenly and it's already crumbled for when you add it back into the soup.  In a large pot over medium, cook the bacon pieces until they are crispy, about 10 minutes, stirring occasionally.  Drain with a slotted spoon into a bowl lined with paper towels.  Remove all but about 3 tablespoons of the bacon fat from the pot. 

Cook the onions, celery, and garlic in the bacon grease for about 7 minutes or until tender.  Add about 1/2 teaspoon of salt and some freshly cracked pepper to the mix while cooking.  

Next, add the potatoes and chicken broth and bring to a boil.  The potatoes should be fully covered.  If your broth is unsalted, add a teaspoon of salt.  You can always add more later, but the potatoes will have more flavor if there is some salt in the broth.  

Cook the potatoes for about 15-20 minutes, until they are just tender.  Careful not to overcook because they will get mushy.  Meanwhile, in a small sauce pan make your roux.  Melt the butter over medium-low heat and whisk in the flour.  Let the flour cook for 3-4 minutes, whisking often.  Slowly add the milk and continue to whisk until all the lumps are gone.  Bring to a boil and simmer until thickened, stirring occasionally.

Once the potatoes are done, scoop out a small bowl full and mash them up before returning to the pot.  Add the thickened cream sauce to the soup as well, stirring to combine.  

Next, add 1 cup of the cheese, half of the bacon crumbles, and half of the green onions. Let the cheese melt and stir.  Add 1/2 teaspoon freshly cracked pepper, and taste to see if you need to add more salt or pepper.

Serve with more cheese, bacon, and green onions on top.  Enjoy! 

Cheddar Garlic Biscuits with Chive Butter

I was in need of a side dish to go along with our Maryland crab soup, and I immediately thought of cheddar biscuits.  I didn't have a lot of time so I opted for a drop biscuit instead of cutting layered biscuits.  To be honest, they taste just as good and are still light and fluffy, so there's no reason not to take this short cut.  I made some chive butter to go along with them and it was a great complement.  We're definitely keeping this recipe around!  I can't wait to try it with other types of cheese for some variety.

Ingredients: (makes 1 dozen)

2 cups all-purpose flour
1 T baking powder
1/2 t baking soda
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1 stick cold unsalted butter
1 cup cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1 cup buttermilk

2 T butter, melted

For the Chive Butter:

4 T softened butter,

2 T minced chives

Directions

Heat the oven to 350 degrees F and line a baking sheet with a silpat (or parchment paper).  Combine the first 6 ingredients together in a mixing bowl.  Cut the butter into small pieces, add them to the bowl, and mix with your fingers until the mixture is crumbly and all the butter pieces are no larger than a pea.  

Add the shredded cheese and mix.  At this point you can wash your hands.  Next, pour in the buttermilk and stir with a spoon until all the dry ingredients have been combined.  Don't over mix- it is not supposed to be smooth.  

Place large spoonfuls (about 1/4-1/3 cup each) of the dough on your pan, about 1-2 inches a part.  

Bake for 12-15 minutes until the tops are starting to brown.  Remove the tray, and brush the tops with the melted butter.  Place back in the oven on broil for about 2-3 minutes longer (watch this step carefully so they don't burn!)  This should brown the tops nicely.  When they are at your desired color, remove them from the oven and let cool slightly before serving.  

 

For the chive butter, combine the softened butter with the chives and a pinch of salt.  Stir until combined and serve with the biscuits!  

These biscuits are so light and delicious-  they are actually better than when I tried to make flaky layered cheddar biscuits.  And they are a lot less work!  They went perfectly with our spicy crab soup.   :)