Creamy Dreamy Potato Soup (includes a dairy free version)
Potato Soup is one of those comfort foods that I crave when it’s cold outside. Don’t get me wrong, I love it anytime of the year, but there is just something about cold temperatures, a long day of work, and sitting down to a warm creamy bowl of goodness. I know, I can’t be the only one that savors every last drop of this stuff. My Mom could always make it the best and I have pretty much kept her recipe the same. For the last few years I couldn’t make this with milk. I used chicken broth and it was great, but whole milk makes this over the top! Milk has been tricky for our family and it wasn’t until a year ago that I started researching the proteins found in milk. (I will be posting more about this in my blog) We discovered that we actually are able to have milk from Jersey cows. Wow, it is so creamy and wonderful! For anyone with lactose and milk allergies, chicken broth and a few little tricks can make this potato soup just as good as using milk. My mouth is watering just talking about it, so I am going to get to it. Here you go….Creamy, Dreamy Potato Soup!
Creamy Dreamy Potato Soup
Equipment
- Stove top
Ingredients
- 4-5 medium size potatoes (peeled & diced in bite sized pieces) (if your potatoes are small, just add in 2 or 3 extra)
- 4-5 pieces of Hormel Uncured bacon (any bacon will work, this is just a lot healthier)
- 1 small onion (diced small)
- 2 Medium sized carrots (peeled & diced small)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken broth or stock
- 2 cups whole milk (If you have dairy issues, use 4 cups of chicken broth instead of 2 & don't use milk)
- 2 Tbsp butter or dairy free butter (for Dairy free, I love Earth Balance or Smart Balance. They have a great taste in recipes)
- 1-2 Tbsp Gluten Free Corn Starch (for thickening) (you will add this 1 Tbsp at a time to see how thick you want it)
- Mexican Style Cheese or your favorite Dairy Free alternative cheese (We use about a 2-3 Tbsp per soup bowl)
Instructions
- In a large pot, heat over Med heat and spray bottom of pot lightly with cooking spray to prevent bacon from sticking. When hot, place bacon strips in pot and cook until crisp. When done, take out and set aside for later. (while waiting on bacon, be slicing up onion, carrots and potatoes) Now, quickly add the sliced onion, carrots, potatoes and seasonings in the bacon grease to saute for 2-3 min; stirring often. Make sure the grease doesn't get too hot or it will burn your vegetables and they will stick. Remember, you are not wanting to totally cook the vegetables, just get their flavors together with the bacon grease.
- After the vegetables cook for 2-3 min, pour in chicken broth/stock. If this doesn't cover all the vegetables, then add enough water to finish covering them. (If doing Dairy free, only add 2 cups broth now and the other 2 cups will be added later.) Now, let this cook over Med/high heat until your potatoes are tender when poked with a fork. This usually takes around 10-15 min. Don't over cook your potatoes. You don't want them mushy! Make sure to stir and check this every now and then; to prevent sticking. Potatoes will release a lot of starch to the water and can cause it to stick. When the potatoes are done cooking, add in your milk and butter. (For Dairy Free, this is where you will add the last 2 cups of broth/stock, along with dairy free butter) Let this get very hot, but not boiling. While this is getting warm, get a small cup and place 1 Tbsp of corn starch with about 3 Tbsp of milk or water. Stir until all corn starch is dissolved. Now, slowly add this into the soup, while stirring. If this isn't as thick as you like, repeat the same thing with another Tbsp of corn starch. Let this get hot, then reduce heat to low and cook for about another 3-5 minutes.
- At this point, I always take a quick taste test and see if I need to add anymore seasonings, such as salt, pepper or more garlic powder. When it comes to spices, all families are different and You make it taste the way your family likes it. Finally, get your soup bowls out and place about 2-3 Tbsp of Mexican style shredded cheese (or whatever cheese you prefer) to each bowl, pour soup in and crumble the bacon you cooked on top. Now, it is time to EAT! Enjoy!