Hangry Potato Soup

 
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As I walked around the grocery store, I searched for inspiration. It was dinner time and I was hungry. I needed to find myself some food before hangry Gio came out. I passed by the deli and saw that they were selling some potato soup. Perfect, I thought. I'll just pour a quart into a to go cup and dinner is done. I lifted the stainless steel lid and began mixing the soup with the ladle. It was the end of the day, so the soup did not look appetizing. I shut the lid and silently cursed out the old, crusty soup. As hangry Gio began to emerge, an interesting little thought crossed my mind. Why don't you make your own damn soup?

Well, here you go... Hangry Gio's Potato Soup. Buen Provecho! 

 
 

 

Ingredients:

Note: makes about 12 cups of soup

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  1. 6 slices bacon

  2. 2 medium yellow onions, finely chopped

  3. 5 garlic cloves, minced

  4. 3 pounds potatoes, russet potatoes

  5. 8 ounces white mushrooms, roughly chopped

  6. 8 cups chicken stalk, preferably homemade

  7. 1/2 lemon, juiced

  8. 1/4 cup greek yogurt

  9. 4 ounces white cheddar cheese, plus for garnish

  10. green onion for garnish, finely chopped

  11. kosher salt and freshly ground pepper


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Instructions:

  1. Preheat the oven to 400 degrees F.

  2. Lay your bacon side by side on a baking sheet. Baking your bacon helps to evenly cook it, preventing you from getting those chew, fatty bits. It also saves you from having to clean up a greasy stove top.

  3. Once the bacon is golden brown and evenly crispy, remove it from the oven. Rest the bacon on some paper towels and save the left over grease.

  4. In your pot, add your left over bacon grease, onions, garlic, and mushrooms. As they cook down, season with salt and pepper.

  5. Once the onions have become translucent, add the lemon juice, the potatoes, and the chicken stock.

  6. Bring to a gentle boil and wait for the potatoes to get soft and start to falling apart.

  7. Mix in the greek yogurt and the cheddar cheese and remove from heat.

  8. In a food processor, puree half of the soup and add it back into the pot. If you find it to be too thick, add some more chicken stock to loosen it up.

  9. Top with freshly ground pepper, green onion, bacon, and additional cheese.

RecipesGiovanna Favilli