I. Love. Potato Soup! Gosh, who doesn't?
And it's so simple- basically broth and potatoes. So you'd think with something this simple that no matter the recipe it's bound to be good, right? Wrong! Ben and I have been married almost a year and a half and 3 different times I tried to make a potato soup recipe I found somewhere on Pinterest or that could be made in a crockpot- let's just say I wasn't proud of any of them. And don't even get me started on canned potato soup!
After 3 bad attempts, I finally came to my senses and called my mom for her recipe. Let me tell you, it's 1,000 times better! I don't know why I didn't think of it sooner. And now I'm going to share the recipe with you. :)
[Beware, this is a BIG batch!!]
Momma's Potato Soup Recipe
6 cups chicken broth
4 cups water
1 small onion (or half of a big one)
6-8 pieces of bacon (uncooked is better, but I like things easy so I did microwaveable)
4 medium/large russet potatoes
1 cup flour (we use all-purpose gluten free from Trader Joe's)
1 egg
2% milk
Salt, Pepper
1| Start by sautéing the bacon and chopped onion together. I like small bits of bacon so I chopped those up too, but you can cut the bacon to whatever size you like. The bacon grease works in place of oil- even with microwaveable bacon. Saute until onions are translucent.
2| Add in most of your broth and water- you'll add the rest later. I set about a cup of each to the side. Then toss in your cut taters as well. It really doesn't matter the size you cut them to, but the bigger they are the longer they'll cook. Bring that up to a nice summer until your taters are tender.
3| This is the fun part... Dumplings! So old fashioned and so delicious. To make, just mix one cup of flour with one egg and a pinch of salt.
Your dough should be pretty crumbly. I ended up adding a tiny bit of water to mine in order to get it to stick together- maybe that was because I used gluten free flour?- I'm not sure.
Then all you do is plop them in! Your taters should be tender by now and your soup still simmering. Grab a bit of dumpling dough, squeeze it in your hands and drop it in the soup. I like mine nice and big, but again, whatever size you like. Fair warning: they expand in size as they cook!
4| Let the dumplings simmer for about 10 minutes. They'll soak up some of your liquid so after the 10 minutes you'll add those extra cups of water and broth that you set aside into the pot.
5| Stir in a splash or two of milk to give the soup that creaminess and color we love, and add salt and pepper to taste (I like to be generous with the pepper).
And voila!
Deliciousness is now at your fingertips!
Comments
Post a Comment