A non frilly recipe that even we busy bee's can put together.
No fancy picture today, just a quick one I shot before gobbling it up. I love this simple soup, I love all of the goodies you can add on top as well. I'll post the simple recipe and you can add all of the goodies you enjoy as toppings. I make mine with biscuits.
P.S. Here is a link to a video of how to make roux below as well. We are just doing the lightest one for this but it is a needed skill so watch and learn!
P.S. Here is a link to a video of how to make roux below as well. We are just doing the lightest one for this but it is a needed skill so watch and learn!
Ingredients
12 Russet Potatoes
1/2 Pound of Bacon (or sausage)
1 Yellow Onion, chopped
3 Stalks of Celery, chopped
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
1/2 or so Cup of Flour (for the roux)
2 1/2 Cups of Milk
2 1/2 Cups of Chicken Stock
How To
12 Russet Potatoes
1/2 Pound of Bacon (or sausage)
1 Yellow Onion, chopped
3 Stalks of Celery, chopped
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
1/2 or so Cup of Flour (for the roux)
2 1/2 Cups of Milk
2 1/2 Cups of Chicken Stock
How To
- Peel and cube potatoes, place them in a pot and boil then until tender. Drain and set aside.
- Saute Bacon, scoop out bacon and set aside for topping later. Saute onions and celery in the bacon grease.
- Add some of the flour and start to form a roux, add more flour as needed until it is thick enough for you. Cook for just a minute so the flour taste can cook off.
- Pour in the milk and stock, bring to a boil.
- Add Potatoes and simmer for about ten minutes.
- Add all the toppings you want and enjoy!