First I start by peeling and dicing several potatoes. A rough estimate of how many would be one medium size potato per person who will be enjoying the end product. I don't get really fussy about how neatly the potatoes are diced. I just quarter them and then begin slicing each quarter in roughly 1/2 inch cubes. At this point, I would like to interject that I admire my sister-in-law. When she cuts up her vegetables for her potato soup, she is maticulous, and they look beautiful. You can see her version of potato soup here at her blog. I think I should hire her to be my photographer, don't you?
Back to my soup. I cut up two or three ribs of celery (depending on my mood), a couple of carrots, and a medium sized onion. All of that goes into the soup kettle with the diced potatoes, a tablespoon or two of dried minced garlic, some salt, and just enough water to cover everything. Bring this to a boil directly over the fire.
|The beginnings of potato soup.|
While that begins to cook, begin frying a few slices of bacon. For this batch of soup, I used the oddly shaped end pieces of the bulk bacon that we had purchased on sale a while ago.
|The vegetables coming to a boil over the firebox while bacon|
cooks and bread rises.
|The soup kettle has been moved over to less intense heat, and the bread|
is now in the oven. Hey, how do you like my new red Lodge kettle? It
is porcelain on cast iron, and it was a Christmas gift from my in-laws.
Once the vegetables are tender, add milk to the water that they have been cooking in. I added a good quart to this batch because I was making soup for six people. Move the pot back over to the fire to bring it back to a boil after the cold milk cooled it off. While it is heating, you'll want to stir it occasionally and begin to make your thickening. I combined 2/3 c. flour with enough additional cold milk to make a fairly thin mixture.
|The soup is heating over the firebox after the addition|
of the cold milk while I mixed flour and cold milk for
Now, about this next part . . . .
What do you say we make a deal? I'll tell you how to make good potato soup as long as you promise not to tell my doctor my secrets. Seems fair to me.
See, I wrote earlier that you don't want your bacon to cook so fast that it begins to smoke because you don't want your bacon drippings to take on any off flavors which result from them getting too hot. This is important because you are going to pour your bacon drippings into the soup. Just remember, we have a deal: no tattling!
|Pouring the liquid gold into the soup.|
Crumble the bacon into little pieces and throw it into the soup.
|Sorry this picture is on its side. I'm having trouble with blogger|
today. It's making uploading pictures a difficult process.
Unfortunately, this meal was taken immediately over to my in-laws' home to be eaten for supper, so I neglected to snap a photo of the finished product. I mean, of course, that it is unfortunate that I didn't get the photo. It is not unfortunate that we took it to my in-laws. Food always tastes better when eaten with lots of people, and besides, I got compliments from my wife's grandmother about this recipe, and she is a fellow foodie.
Hope you enjoy this as much as we did!