Last week I participated in Sacramento’s F.A.R.E. Walk. It was a sun-shining day & warm, especially after we got started walking. The walk was to raise money for Food Allergy Research and Education (F.A.R.E.) I only found out about it the Tuesday before, but I have great family & friends & I met my goal of $100. Donations are still being accepted through December 31st, if you would like to donate to allergy research & education (donate here).
F.A.R.E. also has a great website with lots of information (start here). I was especially pleased to find an emergency plan form that I immediately completed & put in my purse with my Epi-Pens & at work. It is a resource, that in an emergency, gives exact information of what I am allergic to (food & medicine), who to contact, which hospital to take me to & my doctor’s information. It would be especially helpful if I am ever unconscious & can’t respond as I have been able to do in the past. I hope you check it out for yourself.
Creamy Potato & Bacon Soup
6 potatoes, scrubbed clean & cubed in 1-inch pieces
1 quart water
1 box of stock (I used chicken/use vegetable for vegetarian/vegan option) or homemade equivalent
1 onion, diced
1/2 pound carrot medallions
12 ounces to 1 pound bacon (I used beef bacon, yes, it is a real thing – SO delicious & hard to find), cooked to crispy & crumbled (omit for vegetarian or vegan or use your favorite vegan substitute)
Several garlic cloves, minced or 1-2 tablespoons minced, to taste (I like garlic, I used a lot)
2 potatoes, peeled & chopped small
1 tablespoon chicken bouillon (vegetable for vegetarian/vegan option, use beef if you used beef stock, etc)
Earth Balance, Melt, etc
Cashew milk (if needed to thin – I ended up no needing it so I just omitted it)
1/2 tsp soy sauce
splash or two of Worcestershire sauce
1/4 teaspoon ground thyme
Add the 6 chopped potatoes to the quart of water & box of stock; start cooking on medium-low on the back burner.
Cook bacon, remove from pan & set on paper towels to drain; set aside until cool enough to handle; chop up.
While bacon is cooling add onion & carrots to the skillet with the bacon drippings & saute until soft & onions are translucent.
With a slotted spoon, transfer onion & carrots to the potatoes cooking.
The two peeled potatoes – place in small sauce pan & cover with water & add chicken bouillon; bring to a boil over medium-high heat & boil until potatoes are mushy;
remove & puree in blender, adding EB or Melt & blend until smooth. If too thick, use cashew milk to thin. Set aside. This is potato “cream”.
Turn up soup & let it simmer about 30 minutes & liquid has reduced; add potato “cream” & seasonings; salt and pepper to taste;
continue to simmer over medium-low heat until thickened.
Add chopped bacon & serve.
What is your favorite go-to comfort soup for the winter months? Comment & let me know.