It is COLD outside! All I want on nights like these is a bowl of something warm and comforting. I found this potato soup recipe about a year ago and really enjoyed it. Since then I have tweaked it to fit my cooking and our tastes. Several of my friends have asked me to get the recipe on the blog, so here it is.
Creamy Potato Soup
1 T + 1 tsp Bacon grease *
1 small onion, chopped
1/2 tsp minced garlic
3 T all-purpose flour
1 tsp salt
1/2 tsp dried basil
1/4 tsp black pepper
2 14.5 oz cans chicken broth
3 or 4 Yukon Gold Potatoes, cubed**
1 C half-and-half cream
*Every time I cook bacon I save the drippings in a storage container and put it in the fridge. It will keep forever and comes in handy when needed. If you don't have some on reserve, just cook up about 3 or 4 slices and keep some of the grease.
** Peeled or un-peeled - it doesn't matter. It depends on personal preference. I usually leave mine un-peeled, but my potatoes weren't very pretty today.
If you fix this up for your family, let me know how you like it. It's become a staple for us during the winter months - hopefully, it will for you too.