Crispy Bacon Topped Potato Soup with a Zest
As a child growing up on a northeastern Kansas farm with frequent visits to Old Mexico, I fondly remember my dad’s favorite Friday night supper. It was not just a dinner, quick and simply made; it was a standard: homemade potato soup with fresh milk and cream and always chocolate pudding for dessert. Dad always liked it hot, but my mother of Swedish extraction never cared for the intense spice my daddy liked. Here is a version he would have said “Yummm” about!
4 slices thin bacon, fried crisp and crumbled
4 medium-size potatoes, about 1 1/2 pounds, peeled and sliced very thinly 1/2 cup onion, chopped
1 cup water
1 teaspoon salt
2 cups milk
1 cup heavy cream
Few grinds fresh nutmeg
1/4 teaspoon chipotle chile
Fry bacon until crisp in a saucepan, such as a Dutch oven or 5-quart pot. Drain all but 1/4 cup
of the bacon fat. Add the potatoes and lightly brown on each side. Then add the onion and cook until clear. Add the water and salt and cook until the potatoes are very tender, about 15 minutes.
Add the milk gradually, stirring constantly. Add the cream, stirring as you add it. Then add the nutmeg and chipotle. Bring to a low simmer, taste and adjust seasonings. Serve in shallow dinner soup bowls topped with the crisp bacon crumbles.
Makes 4 servings.
For more recipes from Jane Butel, check out Simply Southwestern!