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The creamiest potato soup loaded with veggies, honey ham and crispy bacon. The perfect one pot dish!
We’ve had an overabundance of potatoes lately. So I’ve been trying to think of ways to use them up. Potato soup is the perfect way to get the potato recipes going and get some classics in. When I think of ways to get rid of them before they go to waste I’m thinking hand cut fries, gratins, stews, hash and breakfast tacos fillings. I’m sure those recipes are to come but today what I have y’all is soup.
I think everyone loves potato soup because its generally stuff you have in the fridge and its a handful of ingredients. This is my favorite version I has not only bacon but honey ham and its loaded with vegetables like carrots, onions and celery! Try this recipe out on your next cool night in!
TIPS & TRICK FOR THE PERFECT POTATO SOUP
Cook your bacon first: Cooking your bacon first gives you a nice flavor starting lead to build off of. Once the bacon is cooked you’ll sweat the veggies in the fat add you flour and build your roux!
Half and half over milk: The cream and milk combination of half and half gives a fuller bodied soup. If milk is all you have build a thicker roux.
Waxy over starchy potatoes: A good potato soup is of course about the potato! So a waxier potato is better like a new potato, or Yukon gold (The smoother the potato the waxier). No worries if russets are all you have on hand they just create a little foam at the top
Boiling the potatoes: Just like the potatoes themselves are important the boil on your potatoes are just as. To get a velvety smooth soup once you’ve added your potatoes and they’ve been brought to a boil. Lower the temperature to simmer the potatoes so the boiling doesn’t cause them to bang together and break up. Also bigger potato are always better in soup.
Butter at the end: Adding butter that isn’t combined with a starch can break a soup so once the heat is cut once the soup is done add in a pat (1Tb) of butter to create a nice velvety texture.
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