Ellie’s potato soup was a huge hit when I shared it on Instagram that I have decided to go ahead and, out of character, I’m sharing the recipe – a very important recipe! You see, on Christmas Eve day my husband and I were lucky enough to have lunch on top of Jackson Hole Mountain (our home away from home) at the amazing Couloir Restaurant with two of our 13 grandkids, Ben and Ellie. Snuggler-in-chief granddaughter Ellie (who has her own cupcake business) was super smart ordered the potato soup. After seeing and tasting it we were all so jealous. Both Ellie and I have been texting about it every since.
So lately, I’ve been searching high and low for a recipe so I’ve cobbled together a few recipes and created one. The other day I posted an Instagram pic of the soup inspiration here. Several asked for for the recipe–so here is Ellie’s Potato Soup!
But let me first say the key to this is BACON!
ELLIE’S POTATO SOUP
(see the original recipe here)
- 5 slices bacon, diced
- 3 tablespoons bacon grease (reserved) ( I found this is preferable to butter)
- 1 cup diced white or yellow onion
- 1/4 cup for cup gluten free all-purpose flour
- 2 cups chicken stock
- 2 cups milk, warmed
- 1.5 pounds potatoes, peeled (if desired) I experimented with others but like Yukon gold potatoes best
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon Kosher salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.
- Add onion and saute for 5 minutes until soft. Sprinkle the gluten free flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
- Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
- When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper. Taste and see if it needs more salt or pepper or cheese.
- Serve warm, garnished with desired toppings.
Ellie doesn’t know that I made this soup just for her ; so stay tuned for more on my Instagram