I grew up thinking it was pretty much the best invention ever. It was one of the first things I learned how to cook and I could make a perfectly crispy strip of bacon with my eyes closed and my hands tied behind my back. [well... in theory] You can imagine everyone’s surprise when I went full on veggie and swore off the stuff.
But can you imagine my surprise when I realized not only could I not have my favorite sandwich, the ever-glorious BLT, but my favorite soup as well? It was a little slice of torture! Restaurant after restaurnt offered up delicious baked potato soup and, every time I asked, I was notified that the bacon was not only a topping, but in the soup recipe itself. I was devastated. We’re talking years of rejection. Slowly but surely I found a delicious meat-less sandwich solution, and now its time to break out the crockpot and tackle the soup! Sorry bacon, I love laughing at how many things you’re in… but you have to get the heck out of my soup
What’s in it?
5 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
1/2 cup finely diced celery [approximately 3 stalks]
1 onion, diced
3 cups of vegetable broth
3 cloves of garlic, minced
1/4 cup butter [I used salted]
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar, grated
a few cranks of ground black pepper
1 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/2 tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)
So… How was it?
Don’t buy super giant mutant potatoes. You know the ones you look at and wind up with a food baby? If you use 5 of those you will end up with a crockpot filled to the brim with mashed potatoes. I am bound by an unspoken sisterly bond to refrain from ratting out the person responsible for this note Buy normal potatoes. Hehe!