A rich and creamy potato soup. You may use sausage instead of bacon.
As written this turns out pretty thin. I like it that way but if you are looking for thick and creamy I suggest not adding all 4 cups of the reserved water at once. You're going to need some but I would start with 2 cups and go from there. I think using reserved bacon grease instead of olive oil would add a lot more flavor too. Overall a good recipe.
Read More As written this turns out pretty thin. I like it that way but if you are looking for thick and creamy I suggest not adding all 4 cups of the reserved water at once. You're going to need some but I would start with 2 cups and go from there. I think using reserved bacon grease instead of olive oil would add a lot more flavor too. Overall a good recipe.
I made a few changes to the recipe based on suggestions from a previous reviewer. I cut the retained liquid from 4 to 2 cups. I cooked the bacon prior to the soup so I could use a bit of bacon grease to cook the onion, celery, and garlic. I had to cut back on the onion and garlic, as I was making the recipe for someone who couldn't tolerate a lot of seasoning. So the soup was purposely a bit bland. I also cut out some of the butter and next time would reduce butter to 1/4 cup. If I were making it for myself I'd have added the full onion, and probably some cayenne pepper to give it some spice. I might have thrown some leeks in, or at least diced green onions as a topper along with bacon and cheddar cheese.
As a base recipe to work with, it's great. Even with the changes I made it was still a rich and potato-y soup.
I added some of the bacon and bacon grease for flavor and some heavy cream to thicken it up. It was delicious.
