boil em, mash em, stick em in a soup
plus Dawson's Creek
I am watching Dawson's Creek for the first time in my life, and I am currently so engrossed in the lives of these fictional teens. I'm finding it difficult to do anything but watch this show. The dishes are piling up. My hair is dirty. My dog is starving. I got fired from my job and I'm about to be evicted! But Joey's dad is going back to prison, and The Icehouse burned down, and Andie cheated on Pacey. Dawson's parents are getting divorced, and Abby is dead, and Jen and Jack live together. What could be more important than this?
This is all to say that I watched TV and made this soup at the same time. Which says something about how easy it is to make and the little attention that it requires.
Everyone loves potatoes. As they should. They are perfect. I, myself, eat potatoes every single day. When I started brothmonger, I thought I would have complete control over the soups I produced. At one point in the beginning I said "I'm never going to make loaded potato or broccoli cheddar soup(s)." For some reason, I thought I was above a low-brow, cream-based concoction, or at least wanted to be. As brothmonger grew up, it quickly became very clear that I would have to get out of her way. I felt like one of those prospective parents who says "My child will never xyz," only to raise a person who loves nothing more than to xyz. So it shouldn't have surprised me that potato soup ended up being one of the most popular recipes in my roster. Thank God it did because it is undeniably a five-star choice. Not only is it one of the most popular but it has become one of my favorites.
The bacon in this recipe can be easily omitted for a vegetarian version.
I wash the potatoes but do not peel them. Potato skin is great and there's no reason to get rid of it.
POTATO & SMOKED GOUDA SOUP
½ lb. bacon
1 small onion, diced
3 garlic cloves, grated
4 tbsp. flour
5 lbs. Yukon Gold potatoes, cut into 2-inch pieces
4 cups water
1 qt. heavy cream
8 oz. smoked gouda cheese, shredded
1 tbsp. white vinegar
1 handful scallion, chopped
Cut bacon strips into thirds. In a Dutch oven, crisp the bacon then remove and set aside. Add the onions and garlic and sauté until translucent. Add flour and stir to incorporate, making sure all the flour is absorbed. Add potatoes and stir to coat the potatoes in the onions and garlic. Add water and cream and stir. Bring to a boil then reduce heat and simmer for 30-50 minutes until the potatoes are completely cooked through. Use a spoon or potato masher to break up the potatoes; this will add thickness to the soup. You could alternatively pulse the soup a few times with an immersion blender. Chop or tear bacon into bite-sized pieces and add it back into the soup. Add the shredded cheese and simmer for 10 more minutes. Salt to taste. Add vinegar. Serve this soup with scallions, extra bacon, olive oil, fresh cracked pepper, and extra cheese.
March is quickly drawing to a close. Easter and Passover are fast approaching. Matzo Ball Soup for Passover is returning this year. Pre-ordering will be live on the website starting on Monday, March 27 with paid subscribers receiving first dibs, as usual. There will be three opportunities to pick up, Monday April 3rd, Wednesday April 5th (the first night of Passover) and Friday April 7th. Friday pick up will not conflict with The Thyme Machine’s hours.
Please follow me on Instagram and pay attention to my stories for updates, scheduling, upcoming soups, etc., etc.
I love you