With Autumn in full swing, I thought I would share with you one of my favorite soups. This flavorful potato soup will warm you up on those chilly Fall evenings, and have you coming back for seconds.
Rosemary Potato Soup
12 strips of thick bacon
6 cloves garlic, minced
2 onions, chopped
2 tbs of oil
¼ cup of flour
½ gallon of whole milk
6 russet potatoes, diced
2 tsp. Rosemary
Salt and pepper to taste
- Cook bacon until crisp, break it up into small pieces, then set aside.
- I usually cook bacon on medium heat with a lid. This helps the bacon cook uniformly, but you will need to keep an eye on it because it doesn't take long for bacon to go from crisp, to -setting the fire alarm off- burnt.
- In the pot you're going to make the soup in saute the onions and garlic in your oil of choice.
- You can use olive oil, but peanut oil works better for cooking, and is still heart healthy.
- Add flour to the sauteed onions and garlic to make a rue.
- Add potatoes, rosemary, milk, bacon to mixture.
- Heat until potatoes are done while stirring frequently.
Yes, that is a lot of soup, you can cut the recipe in half or better yet, freeze small containers of the soup and enjoy it whenever you want.
Enjoy!
