By the time January rolls around, I’m usually in the worst part of the year for my seasonal affective disorder – even more so because my sleep schedule is so off-kilter from holiday preparations that I end up sleeping through most of few hours of sunlight we have. Things don’t usually start turning around for me until late March or April. Despite that, there is one thing I enjoy about winter – the fact that I can break out with hearty soups and stews, without feeling weighed down while eating them. So, on average, you’ll see us whipping up at least a couple of dishes like this for every week of winter. Coupled with a nice sandwich, or side salad, or a bit of crusty bread, it means that dinner gets on the table with a minimum of fuss.
Kristina’s Loaded Potato Soup
recipe from The Life and Loves of Grumpy’s Honeybunch food blog
4 slices bacon, cooked til crisp reserving 1 Tbsp fat
1 small onion, diced
2 large garlic cloves (adjust to your taste-I love garlic!), minced
6 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon basil
salt & pepper to taste
green onion, sliced thinly
2 cups half and half
1 teaspoon hot sauce
3 Tablespoons flour
In large saucepan saute onion and garlic in reserved bacon fat. Add potatoes, chicken broth and basil to pan and simmer until potatoes are tender. Using potato masher, slightly mash potatoes.
Mix flour with half and half and hot sauce, then stir into potato mixture. Cook until slightly thickened. Add salt and pepper to taste.
Serve soup topped with crumbled bacon pieces, shredded cheese and green onion.