It seems appropriate to make soup since the weather here has been getting colder and rainier by the hour. There was one glorious moment this week when the winter coat made a cameo (and I may have rejoiced a little). The cold weather, to me, also means it's time to make soup - and this week I plan on making - and freezing - enough of it so that I have some to pull out on those rainy days.
So here it is. Brittany's Rainy Day Potato Bacon Soup!
4-6 large potatoes
1 medium red or white onion
1 1/2 cup of chicken broth
4-6 strips of bacon
1 stalk green onion
1 can of Cream of Mushroom/Celery/Broccoli soup
1 1/2 cups of milk
Other assorted spices
1. Dice whatever type of potato you like best. I prefer yellow potatoes, since I find they last a really long time. They are also a little sweeter, and less starchy than white potatoes, which is good, since potato soup tends to have a lot of salt in it, and starch and salt together doesn't always make for the healthiest choice. When you've diced the potatoes (I used 4 large-ish potatoes for a medium sized pot), toss them in the pot with some water and bring them to a boil.
2. Next, dice a medium sized onion. The diced onion peices should be about the same size as the potato (no more than 2 cm in width). Toss the onions in to boil with the potato. Red onions are fine if you want to add some colour.
3. While the potatoes and onions are boiling away, start a frying pan on medium-high heat. Take out your bacon, and use about 4 slices. I cut the bacon up into peices about an inch wide with scissors before throwing it in the frying pan. It cuts down on cooking time, and you don't have to wait for the bacon to cool before 'crumbling' and putting it in the soup.
4. By the time your bacon is done frying, your potatoes and onions should be boiled. Strain them. Dump back into hot pot, and mash around with a fork. I like to have potato and onion chunks in my soup, so I didn't mash it completely.
5. Add your milk, and canned soup, and stir up until creamy.
6. Add bacon, without the grease.
7. Add chicken broth, and half a can of water.
8. Stir in green onions (and any other veggies...I've put corn, tomatoes, and avocados in this before, too). Allow the soup to simmer on the stove for about ten minutes on medium heat. It should come back up to a low boil.
9. Add pepper, salt, garlic powder, seasoning salt, bay leaves, celery seed, and any other spices you like. I threw some roasted red pepper seasoning in it too. Once you've added your spices, let it simmer for about ten more minutes. When it's hot, scoop into a bowl, and add some cheese.
I finished the dish with some rye bread, cheese, avocado, ground pepper, and turkey. To drink: Oasis's Pomegranate and Berry juice.
Let me know how your "Rainy Day Potato Bacon Soup" turns out!