I have to first warn you that this is a picture-less post. Very unlike me, I know. I am all about the visual. However, I didn't take a single picture. Partly because of the madness that is my life and partly because there wasn't any soup left. (If you're wondering, no. No, I do not feel any guilt, remorse, or shame in that fact.)
Moving along... I will also confess that I have tried and used a LOT of different potato soup recipes. Most of which I have been very happy and satisfied with the results. However, I just always felt like there was something....more... that was missing. And I do believe you will agree with me that this recipe here is indeed the nearest to comfort-y perfection that one can possibly hope to attain this side of glory. Perfect for this deliciously wonderful and snowy weather we have been having. And while it may seem like an overstatement or a bit redundant in the title, I can assure you that once you make this soup, you will know exactly why I had to include an extra "perfect".
So here you go:
Perfectly Perfect Potato Soup
adapted from this recipe
6 strips of bacon, cut into little pieces
1 cup tiny, shredded carrots (meaning, shred those carrots a LOT)
1/2 onion, finely diced
2 stalks celery, finely diced
3 tablespoons minced garlic
1/2 teaspoon paprika
1 teaspoon oregano
Cracked black pepper to taste
1/2 to 1 teaspoon salt (TASTE before adding too much)
6-8 red-skinned potatoes, peeled and diced
2 tablespoons chicken (or veggie) bouillon
6-7 cups hot water
3 tablespoons flour
1 cup milk (I used 2% milk)
1/2 heavy whipping cream (no, seriously. you need this)
Shredded Monterrey Jack cheese (freshly shredded is best!)
Now, before beginning, I wanted to mention that for my vegetarian friends out there... you can skip this first step (and ingredient! ;) ) and just use a couple swirls of olive oil. I didn't, but you can. And I am certain it will still be perfectly perfect.
Turn a big pot on over medium-high heat. Add those chopped up strips of bacon. In case you are already starting to panic, all I do is pull out 6 strips of bacon, hold them with one hand, and then cut off about a half-inch sized pieces with my handy, dandy kitchen scissors. Let that bacon sizzle away, but give it a stir ever so often to make sure it gets crispy all over.
Meanwhile, get your trusty kitchen chopper. If you don't have one of these, you should really invest. The one I have is an older version of the one in the link (yes, I have a little twinge of gadget envy). I put about 6 or 8 (?) baby carrots in the cup and then-- to quote my mother-- desecrated them. That's the way she would always convey that we needed to chop something up super fine and tiny. So, yah. Desecrate those carrots.
Go stir your bacon. You want it nice and crispy, so leave it a little bit longer.
If you don't have an already diced onion from your freezer, go ahead and put that onion in the little kitchen chopper (after taking out the carrots, of course). No one likes a lonely half onion, so dice that side up, too, and double bag it to toss in the freezer for the NEXT time you make this soup.
Dice up your celery, too. I have never tried the celery in the chopper, but somehow I don't mind dicing the celery by hand. By this time, your bacon should be just about finished. With a slotted spoon, carefully remove all of those little crispy bits and let them rest on a paper towel lined plate.
LEAVE the bacon grease in the pan. Leave. It. All of it.
Add the carrots, and let them saute for about 5 minutes or so. Stir periodically. You know, in between removing your 22 month old from the trash can and helping your 5 year old with her homework.
After the carrots have been hanging out for a while, add the onions and the celery. Now, I like to let my veggies get really soft during the sauteing process as I feel like this is the "do or die" time for them to actually get soft. Once I add the liquid, it just doesn't get 'em like I like 'em. After about 5 more minutes, add your garlic. I can not abide burned garlic, so I do a lot of stirring at this point. Granted, there is usually more trashcan removing and homework helping, but I do my best.
Add the diced potatoes to the mix. No, you did not miss a step. No, I didn't miss a step. Add the potatoes to the other veggies withOUT all the liquid. (Yet.) Stir the mix up "right good" and let it cook down for about 10 minutes, stirring periodically. You know, trashcan and all that. (Yes, that boy is obsessed with my trashcan. God only knows what treasures have been thrown away when I wasn't looking!)
Once the potatoes are starting to be tempted to stick to the bottom of the pan, add your paprika and oregano. Stir it up. Then add the bouillon. Then add your hot water. I only say "hot water" because I use my Keurig to make hot water and dump it right into my pot. Put a lid on it and let it simmer gently. Leave it be until the potatoes are starting to get tender.
Once the taters are soft, whisk together the flour and milk. Add that mix to the pot, stirring well. Let it simmer another 5 minutes. Then, remove about 3-4 cups of the soup (liquid and potatoes) and using a hand blender (or whatever blender strikes your fancy), puree well. Add the now-liquid back to the pot and stir. Now, add in that 1/2 cup heavy cream. Have. Mercy.
Go gather the sweet ones and get ready to dig in! We added the shredded cheese, bacon bits, and a dollop of sour cream. Well, of course we did. Should I also confess that in addition to the carby goodness of that creamy potato soup I also sopped it up with fresh ciabatta rolls? Too much? Nah, not in the slightest.
How I know your family (or just you!) will love this soup. Keep warm, my friends!
Yah, I know I said no pictures.
But do you SEE how cute they are?!
I mean, seriously.
