Potato Soup - And The Comfort Food Test

They say the true test of a person's character and resiliency is how they react when the chips are down; how they respond to adversity and disappointment. Those who respond well and stay positive are said to have intestinal fortitude (in the South, we just say they have big brass one's.)  In like manner, I would argue that the true test of comfort food is what we crave when we're feeling our worst.

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

After two days of  not having an appetite, suffering through pain, and being a real trooper, Smokin Hot finally asked in the most pitiful voice: 'Luver Duver, will you make me some potato soup?' Well, as fate would have it, I had a meeting that night, so in true redneck fashion I told her to stop whining and suck it up. I did, however, make a mental note, and surprised her with her favorite comfort food the next day :)  Coincidentally, the weather also took a pleasant dip bringing in cool fall temperatures, which made this rich, creamy soup even more inviting.

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:

Ingredients:

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

Instructions:

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.