2017 FNBRF Employee Soup Cook-Off Winning Recipe

Potato Bacon Soup Recipe:

Ingredients:

2½ -3 lbs. baby red potatoes (cut into small cubes, no need to peel potatoes)

1 jar of pre-made bacon pieces (not bits)

1 medium onion diced

1 tablespoon butter

2 handfuls of fresh spinach (chopped)- This amount can vary depending on what you like. It reduces quite a bit once you put it in the soup.

6 cups of milk

2 cups of fresh water

1 cup of potato water with 4 chicken bouillon cubes dissolved

1 tsp salt

1 tsp black pepper (optional depending upon how much you like pepper)

½ cup salted butter

½ cup flour

½ pint whipping cream (small carton)

Directions:

1.      In large pot, boil potatoes in water 10 minutes. Drain and set aside.

2.      Melt 1T butter in small frying pan and sauté onion. Set aside.

3.      In large potato pot, add milk, water, chicken bouillon water, salt and pepper.

4.      Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.

THIS RECIPE WILL NOT TURN OUT UNLESS THE NEXT TWO STEPS ARE FOLLOWED. You must make the roux and slowly add it to the soup. If you just put the flour and butter in the soup it will turn into a greasy, lumpy mess.

5.      While liquid is heating, melt ½ cup butter in a small saucepan. Whisk in ½ cup of flour to make a roux (the roux is what will make your soup thick and creamy). Cook over medium-low heat for 2-3 minutes until mixture bubbles. Stir it constantly with the whisk.  I sometimes will add an additional 1-2 tablespoons of flour to get the right consistency. It should be kind of thick.

6.      While constantly stirring the soup, slowly add the roux. Keep stirring for about 4 minutes until soup is thick and creamy. It’s magical!

7.      Stir in onion, bacon pieces, spinach, and reserved potatoes. Stir in whipping cream.