Amuse Bouche: Loaded Potato Soup

You guys know cooking is not my mom’s thing, right? Like, she could cook, it’s just not her jam. Girl would MUCH prefer to hot glue gun things or staple gun the ess out of everything. Ole’ Cinbad, she’s a crafter. Her kitchen, it’s for prettiness. Not for messes. Hell, when I made a wedding cake in her kitchen, it probably took a week for her to get it clean.

But like I said, girlfriend can cook, she just doesn’t wanna. No shame there. Cindy’s a soup kind of gal. She’ll make a pot of something to last her the week, and she won’t bat an eye at that stove for another 6 days. One of the things Cinbad always used to make was Potato Soup (also known as “more velveeta please with my bacon, thankyou.”) once again, definitely no shame in that.

And while this isn’t her tried and true velveeta potato soup recipe, it reminds of me of smelling bacon as a kid and praying to the LORD JESUS there was velveeta following it into that pot.

Since my mom is so amazing, there usually was.

Here’s my version of that potato soup. The warm hug of cheddar wraps is fat, loving arms around you and takes you back home. I think all of you can get down with a fat trip down memory lane, right?

Loaded Potato Soup

By Whitney, February 7, 2012

Ingredients:

onion - 1, diced
flour - 1/2 cup
chicken stock - 1 box
potatoes - 5
half and half - 2 cups
sharp cheddar cheese - 1 1/2 cups
sour cream - 1 cup
bacon - 4 strips, cooked and diced
salt and pepper - to taste

Instructions:

Peel and bake your potatoes at 400 for 1 hour. Remove from oven and dice. In a Dutch oven cook bacon until crisp; remove and chop for later. Add onion to the bacon grease and cook for 5 minutes or until tender. Add flour and whisk to combine. Add the stock and cook, stirring constantly until thick. Put in the diced potatoes and half & half. Continue to cook on medium heat for 10 minutes and stir in the cheese and sour cream. Add the bacon. Love your life.