I've been on a bit of a soup kick lately. Mostly because I'm obsessed with my immersion blender.http://www.surlatable.com/product/PRO-687475/Breville+Control+Grip+Immersion+Blender Honestly, this might be one of my favorite kitchen tools. I love making soup from whole ingredients and the immersion blender produces a perfect texture every time. It's also great for making tomato sauce from whole plum tomatoes. On top of that, it's super fun!
My body, energy level, and wardrobe are all very confused by the weather lately. On Tuesday, given the 35 degree temperatures and ugly fogginess, I was all about some warm, comforting potato soup topped with cheddar cheese and bacony goodness and fortunately for me, this soup comes together in no time.
* 3 russet potatoes, peeled and finely chopped
* 6-8 c. chicken stock
* 5 pieces center cut bacon, chopped
* 1/2 onion, chopped
* 1/2 c. sour cream
* salt, pepper
* cheddar cheese, green onions for topping
Heat a large dutch oven over medium heat. Add the bacon and cook until crisp; remove with a slotted spoon. Drain off all but 1 tbsp. of bacon fat (I use a paper towels to carefully blot it off). Add the onions to the pan and cook until soft (reduce the heat to medium low if they brown too fast). Add the potatoes and 4 c. stock to the pot and bring to a boil over medium high heat. Boil for 15 minutes, or until the potatoes are fork tender. Season with salt and pepper. Remove from heat and use an immersion blender, or a potato masher if you do not have one, to blend the soup. Whisk in sour cream. Return soup to heat and add remaining stock, 1 cup at a time, until desired consistency is reached (I added 3 c. stock). Serve topped with crumbled bacon, cheddar cheese and green onions.