Let’s talk about a weather shift…whew…the snow is here and it is super cold outside. This is the time where I always need to have some sort of soup on hand. A hearty and big soup always warms my heart and soul. Making potato soup can be so versatile and creative. You can add so many different things…garlic, bacon, chicken, fried green onions, tomato…and the list can go on and on.
This morning I am going to keep it somewhat simple as that is what I am striving for in 2015. Simplifying life, eating, exercising…all and all living a healthy life to the best of my abilities. What I receive in my grocery bin helps me do that weekly. It keeps me focused on what we feed our bodies to stay healthy.
Cheers to 2015 and a fresh start!
Garlicky Red Skin Potato Soup
6 cups red skin potatoes, sliced in to 1-inch pieces
3 large garlic cloves, minced
3/4 cup green onions, chopped (1/4 cup for garnish)
2 tablespoons olive oil
1 1/2 teaspoons Salt
1/4 teaspoon seasoned Pepper
1/8 teaspoon crushed red Pepper
3 slices bacon
1 (14.5 oz) can vegetable or chicken broth
1 1/2 cups milk of choice
1/2 cup shredded Farm Country cheese (1/4 cup for garnish)
1 tablespoon Greek yogurt
Heat oven to 400 degrees. Cut washed potatoes (skin on) into 1″ pieces. Place in large mixing bowl with garlic, green onions, olive oil, salt, pepper, and crushed red pepper; toss until potatoes are well coated. Dump potatoes in a 13×9″ pan; spread out into one layer. Roast for 40 min. Flip twice with spatula during cooking.
While potatoes are roasting, fry bacon until crisp. Drain on paper towels. Crumble and set aside.
When potatoes have finished roasting, remove from oven.
Place potato mixture, chicken broth and milk in a large saucepan. Stir gently to combine. Remove 1 1/2 cups of potato mixture; pour into container of electric blender. Process until smooth. Return to saucepan.
Stir in bacon and cheese. Heat thoroughly over med-low heat (do not boil). Just before serving, stir in Greek yogurt.
Garnish each serving with remaining cheese, bacon and onions.