Recently this was brought home when Smokin Hot (aka the wife for new readers) missed several days of work after being diagnosed with multiple kidney stones. I've never had one, thank God, but I've heard on the pain scale, they resemble giving birth.
|3 kinds of basil and lemon thyme fresh from the garden|
Dried herbs work great, but the cooler temps. have also brought a little resurgence to the herbs and peppers in the garden, so I took full advantage of the fresh goodness with this recipe. I planted lemon thyme for the first time ever this year, and it's become a new favorite. The tiny leaves are bursting with aroma and flavor!
Top it with a little shredded cheese, crumbled bacon, fresh chives, and a dollop of sour cream. Soon, you'll be on your way to a comforted spirit and a brightened day! Enjoy :-)
Homemade Potato Soup:
3 lb Yukon Gold Potatoes - cubed approx. 1/4'
1 lb Bacon - Fried and crumbled (reserve grease)
1 Small onion diced
1-2 Tbsp Basil (and other herbs if desired)
3 Cloves fresh garlic
1/2 tsp white pepper
2 tsp salt
1/2 Cup a/p flour
3 Cups whole milk
1 Cup heavy cream
1 Cup sour cream
32 Oz Chicken broth
Fry bacon and reserve grease. When cool, crumble bacon
In a large, heavy bottom stock pot: saute onions & garlic until tender.
Add flour and cook approx. 5 min over med-high heat stirring constantly.
Add milk and stir until it begins to thicken (should coat the back of a spoon)
Add chicken stock, herbs, salt, and pepper. Simmer 10 minutes.
Add diced potato and 1/2 of crumbled bacon. Simmer 15 minutes stirring occasionally.
Combine heavy cream & sour cream. Stir until sour cream dissolves, then add to soup.
Simmer 5 more minutes, then turn off heat to prevent over cooking potatoes.