Ahhh, winter time. Time to snuggle up with some soups or snuggle up with something like that. I am a soup Nazi in the winter time. I am not sure why, but soups are the only leftovers I ever eat. I just don't like to eat the same things in a row, but I definitely can with soups. Maybe it's the fact that soups and stews always develop flavors as they sit in the fridge??
For a family of 4-5 (no, I don't decide to feed one or not feed one...ha...one's at college), it is also a way to adequately feed. Also, for those children who are not keen on eating veggies, soups are a great way to get those veggies in, even if it is just onions, celery and carrots (aka mirepoix).
When I asked, about a week ago, what people wanted to see on my blog in the next few weeks, Suzi spoke up and wanted some more soup and stew recipes. Another friend, Bill, wanted to see some football tailgating/party recipes. Well, Suzi, here you go. (Bill, I decided to wait to see who will be in the Super Bowl before I do that blog post, so hang in there.) Suzi, here are the rest of my soup/stews/chili recipes I have on here so far already, too. Feel free to check them out!
French Onion Soup -- with a Round Two Recipe!
I definitely have some more to add. They will be popping up sporadically during the cold-weather-season, so watch for them! If anyone would like to see a specific soup or stew recipe on here, please post a request on my Facebook page, Misplaced Texan, and I will definitely get one on here for you! I really need to get my Chicken and Dumplins recipe on my blog, too, soon. Really, really.
Ok, enough. Let's get going!...
Go ahead and prep everything. Your "mise en place" always should be done, as far as you can go, before you start cooking. This means to have everything cut, chopped, put out on the counter, etc before you actually start cooking. So, go ahead and chop your celery, carrots, onion, garlic. Peel and dice your potatoes. Dice your bacon (on a separate cutting board!). Get your chicken stock out and place by the stove. Pull your flour and half-and-half out, as well. Just get everything out and ready to go and placed where it will be most helpful to you. When I prepare my taters, I leave a little skin on for appearance, and get the dices all about the same size so they cook at the same time. Let's have chunks here. You want chunks, but you don't want them so big where that is all you can fit in your mouth. Here's about the size I do mine:
First, add your diced potatoes to a large pot with cool water and bring pot to a boil on stove. When water starts to boil, add 1.5 tablespoons of kosher salt and stir well. Continue to cook potatoes until they JUST become fork tender. Do not overcook your potatoes!!! You want them firm, but not hard. You do not want mashed potatoes here, so continue to check the potatoes by sticking a fork in one of the larger pieces.
While your potatoes are boiling, heat a tablespoon of extra virgin olive oil (EVOO) on the stove in a large soup pot or dutch oven until it starts to slightly ripple over medium to medium-high heat. Add 12 ounces (or so...plus or minus is fine) of diced bacon to the pot and brown it. Don't make it super crispy, but make sure it's nice and browned and you have rendered out the fat. Check out my tips on cooking/preparing bacon HERE!
Add your celery, carrots and onion to the bacon/bacon fat. Stir well and add a tablespoon of kosher salt (half if you use regular table salt) and add 2 teaspoons of freshly ground pepper. Saute for about 3-4 minutes. Then, add your 2 tablespoons of garlic. Continue to cook for another 3 minutes.
When a fork can be pierced through the potatoes, go ahead and drain them. Place aside until you are ready for them. Be gentle and leave them alone so you don't break them up and make mashed potatoes.
When you have sauteed all of your veggies in the bacon and bacon fat, add 5 tablespoons of flour and whisk in. Allow the flour to cook for an additional 2 minutes or so. Slowly add a box of chicken stock and whisk to make sure you don't have lumps. Bring to a boil while stirring. Lower temperature down to medium-low and add another box of chicken stock while stirring and allow soup to heat through. Here you can add your cooked potatoes to this pot and stir well again. Do not boil your soup here, as you do not want to risk breaking up your potatoes! Slowly stir in a cup of half-and-half and taste. If you want it more creamy, add more half-and-half. Add more salt and pepper to taste. If your soup is too thick, add more chicken stock or water if you want. It won't be a problem at all. If you want it a little more "garlicky," add a teaspoon of garlic powder. You can add a teaspoon of onion powder here, too, if you want. Just taste it...if you think it needs something, add a little at a time, stir well and taste again. This is all you. You won't hurt this soup as long as you go slowly and add a little at a time. And TASTE. Taste your food. Taste it again. And taste it again. You must! Always!
While your soup's ingredients are getting to know everyone, go ahead and brown up 5 or 6 slices of bacon on the stove or microwave.
****To microwave bacon: Line a plate with a double thick paper towel. Lay bacon on paper towel in a single layer and then top with another double-folded paper towel. Microwave for about a minute per bacon slice. If you have 5 pieces of bacon, microwave for 5 minutes. Because everyone has different microwaves, times may vary. Watch your bacon. Lift the paper towel up and look at it. Just be careful. You are still dealing with bacon grease here. It is extremely hot. Your plate will also be extremely hot. Use pot holders to remove plate from microwave and then use tongs to mess with the paper towels. Also remember that your bacon will continue to cook when you take it out, just like it does when you do it stove-top.****
Furthermore, dice up some scallions. Get out the shredded cheese and sour cream from the fridge. Serve your soup topped with some shredded cheddar cheese. Then, add a dollop of sour cream. Top with crumbled, crispy bacon and diced scallions. Really easy! Tastes just like a baked potato!!!
Recipe Card:
5 large russet potatoes, peeled and diced
1 tablespoon EVOO
12 ounces (or so) of thick-cut bacon plus 5-6 extra slices for garnish
1 1/4 cup chopped celery, with leafy tops (about 3 stalks)
1 1/4 cup chopped carrots (about 5 medium peeled)
1.5 cup chopped onion (about a medium white)
2 tablespoons chopped garlic
Kosher salt and freshly ground pepper (several tablespoons of both)
about 5 tablespoons flour
2 boxes chicken stock
1 cup half-and-half (at least...may use milk and/or cream here, too)
shredded cheddar cheese for garnish
about 3 diced scallions for garnish
sour cream for garnish
crispy bacon crumbles for garnish
1 teaspoon garlic powder, if you choose
1 teaspoon onion powder, if you choose
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