What a tease for my Instagram followers; I posted a photo of this delicious potato soup telling you to stay tuned for the recipe you won’t want to miss and then waited a whole week to post said recipe! To be fair, I wasn’t just sitting around saying eh, maybe tomorrow. The week’s fly by and this past one was busy, but it finally led me to a relaxing Sunday morning with perfect weather for getting cozy on the couch with our puppy and writing. It’s pretty gloomy outside, but much warmer than this time last week. Last week was basically like living in a snow globe; it snowed throughout the weekend and the temperatures were frigid! Luckily, we didn’t have any real obligations so dare I say I kind of enjoyed the weather. It really is pretty to watch the snow fall and turn those bare branched trees into beautiful winter scenery. It also makes hot soups smell better cooking and taste better eating. There’s no logic behind that statement. It’s just true.

The other highlight of last weekend was a simple day date to the movies. I love going to the movies. The really good ones make you feel like you’ve escaped the real world for a couple hours while you are consumed with the events playing back on the big screen. We saw Jumanji and it did not disappoint! If you’re considering making a trip to the theater for this movie I’d tell you it’s worth it. We love the actors in it and enjoyed several good laughs and classic music (Big Mountain – Baby I love Your Way). If you’ve seen the movie that song will instantly take you back to a couple fun scenes! And yep, the next day I googled to find that song and promptly play it on repeat on YouTube while making this soup 🙂

The fun part about writing this post a week later is I can also share the highlight of this weekend! My brother proposed to his girlfriend yesterday and we all got to be there to celebrate with them right afterwards! We were at a local bar where they display all beers on tap on a digital menu and yesterday #55 said ‘Kate Will You Marry Me’ rather than listing the brewery and beer name. The best part was her reaction; she was so surprised and they were both beaming with happiness! Oh yeah, she said yes 🙂 It was such a sweet moment. And now starts the fun of wedding planning for them! And for the rest of us, looking forward to a vacation at the beach where they plan to say I do!

Speaking of vacation, let’s get back to this soup for a minute. My Mom found this recipe years ago and it’s Disneyland’s potato soup! I’ve been to Disneyland once, but did not come across potato soup while there so I can’t tell you how closely this matches it. I can tell you it’s officially become the only recipe I follow when making potato soup. It turns out well every time and the leftovers rarely last longer than a day in our house.

And since you don’t need an entire package of bacon for the soup, BLT’s make the perfect addition to complete your meal! It doesn’t get much more comforting than this. Please come back and let me know if when you make it and how you liked it! Next on the soup menu is Taco Soup that I’ll be making with single steer ground beef we ordered from Farmers to Families, the same place we got the delicious Pork Roast we cooked on New Years day! Share your favorite go to soups in the comments; I love getting ideas from fellow food lovers!

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Potato Soup

The perfect creamy soup for those cold Winter days

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 6

Ingredients

• 6 slices bacon
• 1 medium yellow onion diced
• 1 large carrot peeled and diced
• 3/4 cup celery diced
• 4 large russet potatoes peeled and diced
• 2-4 small red potatoes washed and diced
• 1/4 cup flour
• 2 cups chicken broth
• salt and pepper to taste
• 2 cups 2% milk
• 2 cups half and half

Instructions

1. In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels. Once cooled, chop in small pieces.
   

2. In bacon grease, cook onions, carrots and celery until onions are translucent

3. Add Potatoes and cook 5 minutes, stirring occasionally

4. Add flour and chicken broth in a small mixing bowl and whisk to blend. Pour over potatoes and vegetables in stockpot and stir to combine.
   

5. Add half the bacon and season with salt and pepper. Stir again and allow to simmer for 25 minutes or until potatoes are soft.
   

6. Add milk and half & half and simmer for an additional 5 - 10 minutes

7. Serve immediately and garnish with toppings (remaining bacon and your choice of additional goodies like cheese, sour cream and green onions)

Have a beautiful day!