I’m on a soup kick this year. I’ve actually made more soups between December and now probably because it’s been so darn cold in Florida this winter.
I decided to try and make potato soup this time. Why potato soup you ask? I told my husband I was making potato soup because I know how much he loves, loves, loves potatoes. To be honest, and this can be our little secret…..the real reason for making potato soup today was because I had potatoes and half-and-half to use up before they went bad. Also it was too cold to go out so I needed to find a soup recipe I could make without running to the supermarket for anything. Everything I needed for the soup was either in my pantry or fridge. So I ended up with Paula Deen’s Potato Soup with Shrimp Recipe. I found the recipe in the Paula Deen & Friends Cookbook . The only thing I didn’t have was the shrimp so I just added cheddar cheese to the soup in its place.
Using Paula’s recipe as a guideline, I did make a couple of minor adjustments to her recipe. I ended up starting the soup by cooking the bacon first. I also used red potatoes rather than the russet potatoes called for in Paula’s recipe. Because the soup was so thick and it was taking longer to cook the potatoes, I added chicken stock to not only thin the soup slightly, but also to give more liquid to the soup for the potatoes to cook thoroughly. Lastly, I blended the cheddar cheese in the soup rather than just sprinkling on each bowl of soup.
The recipe below is how I made the soup and it turned out awesome. I originally planned to have soup and salad for dinner that night, instead it was just soup. We had three bowls each it was so good. A couple of things you should know before making this soup. I found that I could not walk away from this soup. I kept it on medium heat and stirred the soup every 15 to 20 minutes to make sure it wasn’t sticking. Same goes for reheating the soup, don’t walk away, reheat slowly and keep stirring.
Hope you get to try this soup recipe, it’s really a nice hearty soup that you will most like make over and over again. Enjoy!
Using Paula’s recipe as a guideline, I did make a couple of minor adjustments to her recipe. I ended up starting the soup by cooking the bacon first. I also used red potatoes rather than the russet potatoes called for in Paula’s recipe. Because the soup was so thick and it was taking longer to cook the potatoes, I added chicken stock to not only thin the soup slightly, but also to give more liquid to the soup for the potatoes to cook thoroughly. Lastly, I blended the cheddar cheese in the soup rather than just sprinkling on each bowl of soup.
The recipe below is how I made the soup and it turned out awesome. I originally planned to have soup and salad for dinner that night, instead it was just soup. We had three bowls each it was so good. A couple of things you should know before making this soup. I found that I could not walk away from this soup. I kept it on medium heat and stirred the soup every 15 to 20 minutes to make sure it wasn’t sticking. Same goes for reheating the soup, don’t walk away, reheat slowly and keep stirring.
Hope you get to try this soup recipe, it’s really a nice hearty soup that you will most like make over and over again. Enjoy!
Ingredients