It’s soup season folks!
Well, at least here in the great white north, where temps are currently averaging around 20 degrees during the day, it’s soup season.
And did you know that January is National Soup Month?
Me neither. At least not until I decided to become a food blogger, that is. I promised myself (and maybe you?) that I would try and be better about about posting food that was more closely related to the seasons and holidays so that all my favorite recipes weren’t posted way too damn late because, ya know, that’s usually how I roll.
And I’m a huge procrastinator.
But according to a few handy-dandy charts (Blue’s Clues style, because I have kids) January is National Soup Month. Among a bunch of other national random holidays.
Wait… nevermind, I wholeheartedly agree with all three I just listed. But there is seriously a holiday for every day of the year and sometimes more than one holiday per day.
So in celebration of national soup month… I wanted to share with you a few of my favorite soup recipes. For the next two weeks, I’ll be posting nothing but soup recipes!
Let’s kick this off with one of my favorite soups of all time… baked potato soup. This soup is filled to the brim with potatoes and simmered in a creamy broth.
Top it off with some cooked bacon, because everything’s better with bacon, and you’ve got yourself a filling meal that will keep you warm all winter long. Or make this whenever you’re craving soup because it’s just as good then, too.
Baked Potato Soup
- 4 slices bacon
- 5 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 5 cups milk
- 8 small red potatoes diced
- 2 green onions sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- In a sauté pan over medium-high heat, cook bacon until brown and crispy. Transfer to paper towel-lined plate to cool, then dice into small chunks.
- In a stock pot, melt butter over medium heat. Whisk in flour until slightly thickened. Gradually whisk in milk and cook, whisking constantly, for about 1-2 minutes.
- Add potatoes and green onions and bring to boil. Reduce heat and simmer until potatoes are tender, about 20-25 minutes. Stir in sour cream and cheddar cheese and season with salt and pepper.
- Serve immediately topped with bacon, more cheddar cheese, and green onions.