Nice thread. I need a break from 0bamamania every once in a while.
Regardless of what soup you make, the plastic Ziploc boxes (3 cup rectangle) are the best soup storage containers I’ve used for freezing soup. The seal completely and stack easily. The size is perfect for two servings (just me and my husband).
I’m not a huge fan of cream soups, but every once in a while, we like a bacon potato soup for a splurge.
6 medium white or gold potatoes, chopped in 1/2 in. cubes
1 small onion, chopped small
2 cloves garlic, minced
5 strips uncooked bacon, chopped
1 T. dried parsley
1 t. dried thyme
2 c. chicken or vegetable stock
2 c. whole milk
In a heavy-bottom soup pot, brown the bacon over medium heat. Once almost crisp, remove the bacon and add the onions and garlic to the leftover bacon grease. Saute until tender. Add potatoes. Once potatoes are barely soft, add dried herbs and salt & pepper to taste and preference. Saute 1 minute.
Add stock. If stock doesn’t cover mixture, add a little water. Simmer on medium-low for 30 minutes. Return bacon to the pot and add milk. Simmer 20-30 minutes on low. The potatoes should break down and the soup thicken. You can top with a little cheese, scallions, chives, or sour cream before eating.