Great original recipe, if I may say so myself. I’ve really been loving anything potato since I’ve been pregnant, and this soup hits the spot (also, with bacon, you can’t go wrong).
Ingredients:
-1 package cooked and crumbled bacon
-1 five pound bag of Yukon gold potatoes
-1 bundle of fresh green onions (about 8 or 10 stems), chopped
-1 3.5 ounce package of goat cheese
-2 cups heavy cream
-3/4 stick of butter
-1 tablespoon minced garlic
-Salt and pepper to taste
Directions: Cut the potatoes (peeling left on) into 3/4 inch cubes, place in a large pot and cover with water (about 1 inch over the potatoes), begin to season with salt at this stage. Put on high heat and bring to a boil. Let the potatoes boil (stirring so as to not let them stick) until they start to fall apart when slightly pushed. Then, add the bacon, cream, butter, garlic, goat cheese, three additional cups of water, and more salt and pepper. Once the potatoes have really started to fall apart and the soup starts to become creamy (though there should still be chunks of undesolved potatoes in the soup), add the green onion. Then, season more with salt and pepper if needed, let cool and serve with oyster crackers. Serves 10 approximately, tastes dang good.
