This is one of the first recipes that I figured out on my own without following a recipe. Andre asked me one time to make potato soup, so I cut up some potatoes, put them in water and chicken broth, and added some spices. It was delicious. And at the time, we didn’t have much money, so it became one of my go-to meals at the end of the month. It can be dressed up quite a bit, as the recipe I am going to share with you is.
One of my favorite things about this meal besides the fact that it is cheap is that it is easy to do most of the work ahead of time. I do all the prep work while my kids are asleep.
Put your potatoes and veggies in a pot. Notice that I not only have a lodge skillet, I also have a Lodge Dutch Oven . I use it quite a bit, too. The lid that it comes with fits the skillet as well which is nice. Put 2 chicken bouillon cubes in or your chicken broth. Fill the rest of the pot with water so that your veggies and potatoes are just covered. Bring it to a boil and then turn it down to a medium heat for about 20 minutes or until everything is soft. Stir occasionally.While the potatoes and veggies are boiling, chop up your bacon into about 1/2 inch pieces and cook. Once the bacon is done cooking, add it to the soup, along with the seasonings.
After you have added the bacon and the seasonings, add your flour and milk at about the same time. The flour mixes in better that way. Sometimes I use corn starch to thicken it, but I was out. Flour works just fine. After you add the milk and flour, stir with a whisk until the flour mixes in. Stuff will get caught in the whisk, but it’s the best thing that I’ve found for getting the potatoes to the right smooshiness without making them too smooshy. Cook for about 10 more minutes, until it is nice and thick.
Let it cool for a little while because it will be hot.
Enjoy your soup! It’s really good with rolls or corn bread.
- 2 chicken bullions or 2 cups chicken broth
- 8 carrots
- 4 stalks celery
- 5 medium potatoes
- 2 tsp Cayenne Pepper
- 2 tsp Italian seasoning
- 1 tsp basil
- 1 bay leaf
- salt and pepper to taste
- 2 tsp onion flakes
- 1/2 lb to 1 lb bacon
- 2/3 cup flour
- 1 1/2 cup milk
- Wash and cut vegetables. Peel and chop potatoes into 2 inch pieces.
- Put potatoes and vegetables with chicken bullions or chicken broth.
- Fill pot with water until vegetables and potatoes are just covered.
- Bring to a boil. Turn down to a medium heat for about 20 minutes, stirring occasionally.
- Meanwhile, chop the bacon into small pieces and cook it. Add it to the soup along with the seasonings.
- Add flour and milk at the same time.
- Whisk until smooth.
- Cook for 10 more minutes
- Let it cool.
- You can use either russets or red potatoes for this recipe.
- Flour mixes better with cold than hot, so if you find you have a problem getting your flour to mix, mix the flour and milk together and then pour into the soup.