I don’t mean to alarm anyone, but it is time to pull out the pumpkin spice candles, stock up on molasses and start making homemade soup. Not just any homemade soup, however. We shall make a knock-your-socks-off-and-drop-your-backpack-in-the-middle-of-the-hallway-on-your-way-to-the-table-so-someone-else-will-trip-over-it soup. Please light your pumpkin candle and let the soup making commence.
A first-rate soup is more creative than a second-rate painting. – Abraham Maslow
- 4-5 quarts of water
- 6 large russet potatoes, diced
- 5 tablespoons olive oil
- 1 medium yellow onion, diced
- 1/2 cup flour (use superfine rice flour for gluten-free soup)
- 5 cups leftover water from cooked potatoes
- 2 cups heavy cream
- 1 1/2 cups sour cream
- 2 cups grated cheddar cheese
- 3 cups large bacon bits
- 1 bunch green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon beau monde
- Salt (at least 3 teaspoons) to taste
- Pepper to taste
- 3 tablespoons butter
Rinse with water & scrub potatoes until clean.
A rough peel of the potatoes is best. You don’t have to remove all the skin but I recommend removing most. A little is kind of rustic. However you like it best will be great.
Dice into small, bite-size pieces. What size you choose to cut them into doesn’t matter as much as the cuts being very similar in size. The closer they are in size, the more evenly they will cook.
Using a large pot, boil potatoes in water until a fork stuck into one slides off easily. This should take about 15-20 minutes of boiling time.
It is best to get everything measured and ready to go with this soup since it is cream-based. Dice onions while potatoes are cooking and set aside.
Dice green onions and set aside.
When potatoes are done cooking, heat olive oil (or bacon grease instead if you happen to save yours) in a large pot and add yellow onions.
Cook yellow onions until translucent and somewhat golden.
This. This is the moment which will have you saying, “Boy, I’m glad I measured everything out ahead of time.”
Sprinkle flour over yellow onions and whisk while cooking for a few minutes.
After roux (flour, oil & onion base) is done cooking, add leftover potato water and heavy cream. Stir together until well combined. Eventually, this will thicken as it continues to cook.
Using a strainer spoon, add potatoes to soup pot. You can discard extra potato water.
Add sour cream and cheese. Watch carefully for them to swirl beautifully into soup. You know just for fun.
Add bacon bits and green onions and onion powder and beau monde. And stir some more. And then, just to declare your soup finished, stir in the butter.
My soup pot runneth over and it is not a mistake. It is a photo op. Amen.
This soup goes perfectly with Swedish rye bread or, you know, simply a spoon. For this is art.