National Potato Month & Ultimate Potato Soup
It’s National Potato Month!
It’s the best month of the year. Why do I love this month so much?
Because potatoes are awesome, of course. But also, my birthday is this month. Actually, my birthday is TODAY! Celebrations are definitely called for!
In honor of National Potato Month and my birthday I’m offering you my favorite potato recipe. I call it The Ultimate Potato Soup. It’s soup made out of grilled potatoes and bacon (I know you’re already convinced but keep reading. It gets better).
After making the soup you ladle it into bowls and top each serving with cheddar and bake them until the cheese melts. Then you add some crunchy potato skins, sour cream and green onions.
It’s totally the ultimate potato celebration, right?
The Ultimate Potato Soup for National Potato Month
It’s a thick carb-fest designed to celebrate everything that is right about potatoes. The recipe calls for grilled potatoes. Grill the potatoes as described here or use leftover baked potatoes.
- 10 medium grilled potatoes (about 4 lbs)
- 6 oz. uncooked bacon (about 6 average slices)
- 2 tbsp all-purpose flour
- 3 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/2 tsp coarse black pepper
- 1/2 tsp table salt
- 1/4 tsp dried sage
- 2-3 cups grated cheddar cheese
- 6 tbsp sour cream
- 6 tbsp scallions, chopped
- Preheat oven to 450ºF.
- Cook the bacon according to package directions, but reserve 2 tablespoons of the bacon fat. Chop the bacon up.
- In a large pot, heat the reserved bacon fat over medium-low heat just until warmed, about 1 minute. Whisk in the flour and then reduce heat to low. Cook while stirring for one minute. Slowly whisk in 1/2 cup of the chicken broth, whisking until smooth. Whisk in the remaining chicken broth and 2 cups of water.
- Roughly chop half of the potatoes and add the pieces to the pot. Toss the chopped bacon in too. Slice the remaining potatoes in half and scoop the insides into the pot. Chop the potato skins coarsely.
- Put the chopped potato skins onto a large baking sheet. Drizzle them with the olive oil and sprinkle with the coarse sea salt and half of the black pepper. Toss to coat and spread them in a single layer. Put the pan into the oven for 20-25 minutes or until the skins are crisp and browned.
- While the potato skins are browning, add the table salt, the remaining black pepper and the sage to the soup pot. Bring the pot of soup to a simmer over medium-high heat, stirring occasionally. Taste the soup and add more salt to taste if needed. Reduce heat to low and cover the pot. Simmer the soup, stirring occasionally until the potato skins are crispy.
- Place 6 oven-safe soup bowls onto a large baking sheet (this makes it easier to get them into and out of the oven). Fill the bowls 2/3 full of soup. Sprinkle each serving with 1/3 to 1/2 cup of the cheddar. Place the pan of bowls into the oven and bake until the cheese is bubbling.
- Top each bowl of soup with some crunchy potato skins, 1 tablespoon of sour cream and 1 tablespoon of green onions.
See, I told you it’s the ultimate potato celebration. Now tell me, how do you plan to celebrate National Potato Month?