Tuesday, December 2, 2008

Warm Potato Soup

Last night for dinner I made potato soup and fried cornbread for dinner. It was so easy and yummy, the perfect cold weather meal (and the leftovers are great too!) So I thought I would share the recipe...

Potato Soup
2 lbs diced potatoes (I used the small red ones - they look prettier and they stay firmer)
4 c Chicken stock
2 T oil
1 medium sweet onion diced
1.5 T Minced garlic
2 slices of velveta cheese
1c milk
5-8 slices of bacon extra crispy (I use the precooked kind that you microwave)- for garnish
shredded cheese- for garnish
scallions- for garnish

In  large pot saute the diced onion and garlic in the oil until the onions are soft
Add Diced potatoes and chicken stock
Bring to a boil, and then turn down to simmer for 20-25 minutes (Until potatoes are soft - but not mushy)
Remove from heat and add milk
With a hand blender - or in a blender if you do not have a hand blender - blend the soup to the texture you prefer (I used a blender and only put in 1/2 of the soup)
Stir in velveeta cheese until it is melted
Serve in soup bowl garnished with shredded cheese, crumbled bacon, and chopped scallions.

Fried Cornbread
2c cornmeal
1.5c milk
1 egg
1/4c oil + more for frying

Mix all ingredients together until smooth
Cover the bottom of a large frying pan with a thin layer of oil 
Allow pan to heat completely until oil is VERY hot
Pour pancake size batter into pan
allow to turn golden brown before flipping
Cook to golden brown on second side
Place fried cornbread on a paper towel on a plate

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