Monday, December 12, 2011

Potato Soup

5-6 large baking potatoes (I used Russet variety), diced
1 medium sized onion, chopped
1 (32 oz.) container chicken stock
3 cups water
1 tbsp. Better than Bouillon chicken base
1 (16 oz.) whipping cream
2 tsp. onion powder, plus more to taste
2 tsp. garlic powder, plus more to taste
Salt & black pepper to taste
Your favorite Cajun or Creole seasoning, to taste
1 bay leaf
1/3 cup flour
1/4 tsp. celery seeds
1/2 tsp. thyme
1/4 cup chives
1/4 cup parsley
2-3 strips bacon, diced and browned

To begin, wash and dice your potatoes a medium dice.  Place diced potatoes in chicken stock and water with chicken base in a large stock pot.  Simmer until potatoes are fork tender.  Add cream, herbs, and seasonings. Remove a little of the liquid and place in a bowl with flour to make a paste.  Add flour mixture back to soup and bring back to a simmer to thicken.  Cook for 20 to 30 minutes on a low temperature.  Sprinkle bacon before serving.  You may garnish with chopped green onion, fresh chopped parsley, shredded cheddar, or more bacon...whatever tickles your fancy.  If you don't have all of the ingredients, say celery seeds, it's not a make or break deal (unless we're talking about potatoes or some other key ingredient) so feel free to improvise.  That's the fun in soups, you can pretty much taste-test your way through. : )

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