'Tis the season for soups and sniffles. In spite of the twinkle lights, fir branches and general merriment covering our little apartment, last week I had a case of the aches/chills/drags/sniffles. Instead of pulling myself up by my boot straps, I retreated into my slippers and sweats, called my mom, curled up on the couch with a movie, and let this little number soak into my soul. Creamy, warm, and comforting... it was just what I needed.
And, the best part is Jason loved it! He told me it was one of the best things I'd ever made. Well, that isn't exactly how he worded it but my sniffle-y, little heart sung. He doesn't hand out compliments like that very often. What he said exactly went something like...
"Oh my gosh, I'd eat this soup out of a homeless man's belly button. Make it again!"
Red Potato Soup with Cinnamon-Nutmeg Bacon
5 slices bacon, cut into bite size pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup chopped purple onion
2 cloves garlic, minced
3/4 cup low fat milk
1/2 cup flour (I used rice flour to keep it GF. If you do use an alternate flour add a teaspoon or so of cornstarch to help the rue thicken.)
4 cups chicken broth
1 cup low fat milk
5 freshly washed red potatoes
2 cups sharp cheddar
1/2 cup sour cream
2 teaspoons Worcestershire Sauce
Salt and Pepper
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 6 servings
Place bacon in a medium sauce pan. Sprinkle with cinnamon and nutmeg and cook on a medium heat. The great thing about the cinnamon is it kind of neutralizes that bacon-y smell... Instead of your kitchen smelling like a greasy diner, it's filled with a cinnamon-y Saturday morning smell. It reminded me of my dad making pancakes while me and my brother watched Saturday morning cartoons. See, step one and this soup was already making me feel better.
In the meantime, cut up your potatoes into bite size pieces. Chop your onion and your garlic while you are at it if you haven't already done so.
Remove bacon and set aside for later. Drain some of the grease, leave a little goodness, and toss purple onion and clove into the pan. Sauté for a minute or two. Add milk and then add flour, a little at a time, to create a rue. (If you are using a GF flour, stir 1 teaspoon corn starch into the flour before adding to pan.) Once the rue is thick and bubbly, add chicken broth.
Bring to a rolling boil. We're talking like the witches' brew in Macbeth. Then, add the potatoes. Keep soup at a rolling boil until potatoes are soft. Add cheese and sour cream.
Once cheese is melted, remove soup from heat and transfer to a blender. Add Worcestershire sauce, salt, and pepper just before you puree your mixture!
Pour back into sauce pan. Soup will be thick, delicious, and unphotogenic.
Sprinkle with bacon bits and enjoy each glorious spoonful! Slurp until you feel the warmth filling every corner of your achy, chilly, dragging, sniffle-y, little body.
You can garnish it with more cheese or sour cream if you want, but it was good on its own too. Some green onions would be a nice touch too. I just didn't have those suckers on hand.