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I really should just throw in the towel. I should clear my drawers of forks and knives, boldly dumping them into an empty pillow case. I should load a produce box with my chipped pie dishes, warped strainers and recently neglected cake pans. I should donate my cookie sheets, rolling pin, and fancy steamer. Maybe all the cookbooks cluttering my shelves and counters would go for something on Amazon. Yes, I really should just throw in the towel.
All I need is a big pot, a cast iron skillet, a fridge full of random ingredients, and a cute spoon. Slice of Feist is obsessed. With soup. This obsession is driving Evan to purchase rotisserie chickens, chocolate chips and to-go pizzas…anything to hint that change is in demand. The man needs a steak! The man needs cookies! But hold that thought.
Look at this soup. Cast your loving gaze upon it, for it is begging to be swooned over. A creamy, rich, smooth base. Curious bites of smoky bacon. Soft, inviting tomato morsels. Really, how could you ever desire more?
Potato Bacon Soup
Ingredients
5 slices Turkey Bacon (or whatever type you love)
3 Tablespoons Olive Oil
1/2 of a Yellow Onion, chopped
1/4 cup water
3 Garlic Cloves, crushed
1 Teaspoon Thyme
1 & 1/2 Teaspoons Garlic Powder
32 Ounces Chicken Broth
2 smallish Carrots, roughly chopped
1 largish Yam (10 ounces or so), peeled and roughly chopped into 1/2 inch cubes
3/4 Pounds of Yukon Potatoes, unpeeled, and roughly chopped
1/2 Pound Red Potatoes, peeled and roughly chopped
1- 14.5 Ounce can of Diced Tomatoes
1 Tablespoon Honey
Salt and Pepper
Directions
In a cast Iron skillet cook your bacon until done. If you are cooking turkey bacon, you may need to drizzle a bit of olive oil into the pan. When cooked, place on paper towels to drain. Once cool to the touch, chop roughly into 1/2 inch strips or pieces.
In a large soup pot, heat your olive oil. Add your onions and cook for about 5 minutes or until a bit translucent. Add the 1/4 cup water and cook for another 5 minutes. Add your crushed garlic and spices. Cook for about a minute, stirring. Add your Chicken Broth, carrots, and potatoes. Bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer for about 25 minutes, or until your yams and carrots are tender. If you can’t tell, just stab them with a fork, and if they just slide right off, you are good.
Turn your stove off. Now, with an immersion blender (or with a regular blender working in batches), puree your soup into a smooth, sexy, velvety mixture.
Once pureed, turn the heat back on and add your entire can of tomatoes and your honey. Season with salt and pepper. Simmer for about 15 minutes, allowing flavors to melt and converse. Sip and season more if needed. Salt away!
Now, stir all of your bacon into the soup, except for a few tablespoons. Serve up a bowl and garnish with 1 teaspoon bacon. Settle down and know that if your man needs a steak, he know how to work the grill.
All photos were taken by a man who misses baked goods and pork chops, Evan Lentz. Not to worry, Miss Slice’s obsession should end shortly.