It’s a Pan-derful Christmas.
It’s no surprise to anyone that all the holidays look and feel different this year. But If you delve into Christmas memory’s past, you will still often notice one common theme. Food.
Nothing tastes better than homemade potatoes soup made from scratch.
Food has been one constant that has allowed us to carefully sprinkle what is left of 2020 Christmas’ Magic on our loved ones (from a 6ft distance of course). So, run through Reasor’s and do not worry about picking up the perfect Christmas feast (although I must say mine is one for the ages). Get something that means something special to your family. Get that pot roast that your aunt tried to say was Homemade, but your little brother found the Hormel box in the trash. Get the spaghetti that your grandpa makes every time OU plays. Get those sugar cookies you used to get in school on your birthday where you felt so special.
Either way, make Christmas your own special magic. Make it happy. Make it your own. Of course my recipe is wonderful and beautiful but what made it all the better was pouring the wine while my wife and mother in law flipped through a magazine and my dog laid near the stove to sunbathe. This is my Christmas. This is our COVID Holiday? What is yours? Stay safe, stay happy. Merry Christmas. 😊
5 Strips of Bacon
3 Tbsp. butter
1 Medium White Onion
¼ cup all purpose flour
4 cups Chicken Broth
2 cups Milk
2/3 cup Heavy Cream
1 tsp salt
1 tsp. ground pepper
1 tsp Onion powder
1 tsp. Garlic powder
1 tbsp. Better Than Bouillon Chicken
1 tbsp. Smoked Gouda cheese
2 tbsp. Olive oil
Temp: 226 F
Cook time: 60 minutes
- Fire up your smoker and follow the smoking directions above.
- Wash off the potatoes under cold water, then pour ½ tsp. olive oil on the potato. Rub the olive oil all over the potato skin until covered. Next, poke a few holes into the potato and set aside.
- Place the potatoes into the smoker for 60 minutes.
- Place the bacon in a skillet and cook until the bacon is to your cooked preference. (We mainly want the grease from the bacon).
- Dice the onion into small pieces and sauté with butter.
- Pull the potatoes out of the smoker and run under cold water for about 20 seconds. Tip: this will cool down the outside temp of the potato, so you do not burn your hands while peeling them.
- Peel all the potatoes and chop into small slices.
- In a large pot add the chopped potatoes and chicken broth. Turn on medium to high heat.
- Add in milk, cream, flour, salt, pepper, onion powder, garlic powder, better than bouillon, bacon grease, sautéed onions and stir.
- Bring to a boil and cook until potatoes are tender. Tip: Use a fork to pierce to test the potatoes. If the fork pierces the potato’s easily, they are done.
- Time to turn these potatoes into soup. Using a blender, carefully pour the soup into the blender to make a pureed. Pulse a few times to make the pureed. You can also use an immersion blender if you have one. Returned to the pot and allow to simmer for 5 minutes.
Top with smoked gouda cheese, sour cream, and bacon!