No matter what your autumn question is, a big pot of soup is always the answer. This hearty meal is lovely with crusty bread, salty crackers, a warm fireplace and your best bunny slippers. Just 30 minutes to cook on the stove, then keep warm all afternoon in the crockpot.
Ingredients:
1 pound bacon
2 bunches green onions, chopped finely
5 cloves garlic, minced
1 white onion, chopped finely
8 medium red or russet potatoes, cubed (not peeled)
5 cups chicken stock
5 Tablespoons butter
1/4 cup flour (I used gluten-free)
2 cups heavy cream
2 teaspoons dried tarragon
1/4 cup chopped fresh cilantro
Red pepper or ghost pepper flakes
Salt and pepper
Shredded colby jack cheese
Preparation and Cooking:
- Wash and then cube the potatoes into bite-size pieces. Cover with water in a soup pot and bring to a boil. Simmer for 30-40 minutes or until potatoes are tender when poked with a fork. Drain and set aside.
- In a separate large skillet, cook the pound of bacon and drain all but 1/4 cup grease from the pan. Coarsely chop the bacon and add to the potatoes.
- Over medium-high heat in the skillet, cook the white onion in the bacon grease along with garlic and 3/4 cup of the green onions (green and white parts) until translucent, about 5-7 minutes.
- In a large sauce pan over medium-high heat, melt 3 Tablespoons of the butter. Whisk in the flour and cook for 1-2 minutes until paste-like, stirring constantly. Whisk in the heavy cream, tarragon and cilantro. Bring to boil, stirring constantly, until thickened. Stir in the chicken stock.
- Pour stock-cream mixture into onion-garlic skillet and mix well. Add salt and pepper to taste. Start with 1/4 teaspoon pepper flakes and stir in -- add more if you want to kick up the heat.
- Pour contents of skillet over potatoes in the soup pot and stir carefully to blend. Add in the remaining 2 Tablespoons of butter.
- Once everything is mixed together, simmer for 15 minutes or until heated through. Add a splash or two of chicken stock if you'd like a thinner broth.
Serve:
After cooking, you can keep this soup warm in a crockpot on low for several hours. Perfect for grazing during afternoon football or bringing to a potluck. Your extra green onion can be sprinkled on top of the soup bowl with shredded cheese.
A Little Backstory:
Carbs, dairy, fat -- there a lot of things in this soup that aren't the best for you, but that's what makes it so damn tasty.
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