This is an easy potato soup recipe. Perfect for large gatherings and for cold evenings. This recipe is vegetarian friendly by simply leaving out the bacon and using vegetable stock… but why would you want to do that? 😉 This is a “two in one” recipe. Please find the challah crouton recipe below.
1 bag (5 lbs) butter potatoes peeled
2 medium yellow onions peeled
8 stalks celery
1 and 1/2 cups (1.5) half and half
3-4 cups chicken or vegetable stock
3 tablespoons unsalted butter
1/2 lb bacon
1/2 tablespoon salt (fine)
1/2 tablespoon white or black pepper
1 bunch scallions cleaned and chopped
2 cups shredded cheese
1 recipe challah bread croutons (recipe at end of page)
Directions (serves 6)
Peel 5 lb bag of butter/yellow potatoes. Dice all potatoes. Boil in large quart pot with water, until tender. Once tender drain and take half of diced potatoes and set aside.
Meanwhile, rinse and peel onions and celery. Cut into large pieces. Place 3 tablespoons of unsalted butter in heavy pot. Add celery and onions. Cook on medium low until celery and onions are translucent and tender.
Remove cooked celery and onions and add to one half (1/2) of diced cooked potatoes. Wipe pot out and add 1 lb of chopped bacon. Cook until bacon is crisp. Removed cooked bacon with a slotted spoon and set on layer of paper towels to drain fat. Discard grease.
In food processor, add about half of the of diced potatoes in which the celery and onions were added with 1.5 cups of chicken stock. Puree mixture until smooth velvety texture. Pour into large heavy pot. Add remaining half of diced potato celery onion mixture with another cup (1-1.5 cups) of chicken stock. Puree until smooth and add to pot. Add more stock if too thick.
Slowly whisk in all 1/2 and 1/2 (half and half cream), remaining diced potatoes, salt, and pepper. Cook on low for 10 minutes. Add cooked bacon.
Simmer for another 15 minutes on low. Serve hot with scallions, cheese, and homemade croutons for “loaded” flavor.
These croutons are great for a rich and creamy soup as a result of butter being used instead of olive oil.
1 fresh challah loaf (you can also use day old bread) some of crust removed
1 and 1/2 sticks salted butter melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
Preheat oven to 400 degrees farenheit
Cut one challah loaf into 1 inch cubes. Place in single layer on cookie sheet lined with parchment paper. Pour melted butter over bread cubes. Sprinkle with garlic, onion powder, and salt. Bake for 10 minutes. Turn bread cubes over. Bake an additional 5-10 minutes or until golden brown. Drain on towel.