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I'm sure by now everyone has either experienced this "Polar Vortex" that has taken over what feels like a majority of the country, or at least heard of it. If you aren't experiencing it, consider yourself lucky. Also, where do you live? I would like to come visit. I never truly understood the words "bitter cold" until the last couple of days. I don't consider 6 degrees a high temperature. Someone remind me to book a flight out of here the next time someone forecasts temps below zero. Not my idea of fun. At all.
The last two days it has taken a lot of imagination with my wardrobe. I don't have negative temperature clothes. Today I wore three pairs of socks, a pair of thermal leggings under my pants, two scarves, three long sleeve shirts, a sweater and a partridge in a pear tree. That last part wasn't true. You probably already figured that out. The kicker was once I got to work, someone had forgotten to turn the heat up. I ended up wearing my coat and a pair of gloves for a majority of the day. Epic fail on someones part.
I told you all that so that the fact that I've been obsessed with soup wouldn't sound completely strange. When I say obsessed, I mean it. I've dreamt about it at night and the thought of a hot soup warming my body from the inside out has captivated my every waking thought.
Is there a soup that could warm the soul more than potato soup? I think not. Especially since I got a 5 pound bag of potatoes for 50 cents at Meijer on Sunday. Obviously, it was just meant to be.
I have scoured the internet for the perfect potato soup recipe. I couldn't find just one that would suit me so I combined a few recipes and made up my own. It has bacon in it so how could it be bad? Also, it's gluten free! Every single recipe I saw had flour in it and I felt that was one ingredient that could be sacrificed. It is a little involved but I promise when you have warm soup belly, it will all be worth it. Feel free to follow this recipe or put your own spin on it. The kitchen is your oyster. Or something like that.
Loaded Potato Soup
2.5 pounds of potatoes, peeled and chopped
1 cup onion, diced
2 cloves garlic, minced
6 slices bacon
3 cups chicken broth
3 cups heavy cream
2 heaping tablespoons sour cream
1 teaspoon garlic powder
2 cups shredded cheddar cheese
Salt and pepper
Green onions for garnish
In a dutch oven, cook the bacon until browned and crispy. Remove bacon with slotted spoon and transfer to a paper towel lined plate.
Over medium low heat, add the onion to the dutch oven. Cook in the bacon grease for 2-3 minutes or until onion has softened. Add the potato, stirring often to prevent from sticking to the bottom of the pan. Cook for about 5 minutes. Generously season with salt, pepper and garlic powder. Stir in the garlic and the chicken broth. If the chicken broth does not cover the potatoes, add water.
Bring to a boil. Reduce heat and simmer for 30 minutes.
Add 2 ladles of the potato soup to a blender. Cover the top of the blender with a towel to prevent splattering. Puree until smooth. Pour back into the dutch oven and mix into the rest of the soup. (If you prefer chunks of potato in your soup, skip this step)
Slowly whisk in the heavy cream. Simmer over medium low heat for about 10 minutes, stirring occasionally. Taste to adjust seasoning. Mix in the cheddar cheese until well combined. Finally, add the sour cream. Stir and allow to simmer for 5 more minutes.
Ladle into bowls and top with crumbled bacon and green onion. Enjoy!