As you may recall, we have an awful lot of spuds around here.
Two studs.
Lots of spuds.
So it’s only natural that a soup lovin’ girl throws them in a pot and makes comfort food from a bunch of ‘em, right?
I thought so.
Besides, anything with bacon is comfort food. Oh, and cream cheese. Cream cheese rocks my world. But I’m totally sidetracked now because there isn’t a trace of cream cheese in this recipe.
But there could be!
I digress.
Without further ado…
Hearty ‘Tater Bacon Soup
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1/2 cup of real bacon bits {or 8 slices of bacon, chopped & sautéed}
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2 tablespoons of butter
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4 onions, chopped
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2-3 cloves of garlic, chopped
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2 tablespoons of all-purpose flour
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6 cups of water
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2 cubes of chicken or vegetable bouillon
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5 cups of potatoes, cubed {8 – 10 potatoes)
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3 egg yolks
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1 1/2 cups of sour cream
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chopped fresh parsley
Directions:
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Melt butter in a large saucepan, over medium heat, and sauté onions and garlic until tender and aromatic {about 5 minutes}. Add flour and stir well for a couple of minutes.
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Remove pan from heat and slowly add water, stirring well with a whisk. Return to heat and raise to high. Add bouillon and ‘taters, bring to a boil and then reduce heat to low. Simmer uncovered until ‘taters are tender {about 10-12 minutes).
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In a small bowl, combine sour cream and egg yolks. Gradually add this to the soup mixture, stirring well. Heat through, but do not boil.
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Add parsley and more bacon bits before serving. And a dollop of cream cheese, if you insist.
Voila! Enjoy. For 4 days in a row.
Or not.
For something a little deeper, and mildly less comforting, than bacon and ‘taters revisit this post here at Inner Fulfillment.
