Grandpa and Grandma moved in on Friday. It was a big day for all involved. Excitement, nerves, exhaustion, smiles. The day was packed full I tell you! I do believe they slept good that night. We checked on them several times and they were always asleep. I was glad. It’s good to finally have them here!
That first evening, I made some Deep Dish Chicken Pie for supper to welcome them. Unfortunately, it was all scarfed up before I got the chance to take a picture. Or, maybe I should be more honest and say that I plumb forgot to take one. My brain was full. But is was delicious! I’ll try to make it again soon so I can properly photograph it and give you the recipe. It’s a favorite around here.
Well then, the next day I made them some potato soup for lunch. Oh-so-creamy potato soup. It just felt like that kind of day. And besides, I know that Grandpa and Grandma like potatoes. And what better way to eat the spud then in a nice, rich soup?
3 1/2 pound potatoes, peeled and diced
6 slices bacon
2 T butter
1 onion, chopped
1/3 cup unbleached all-purpose flour
4 cups milk
2/3 cup sour cream
1 1/2 cups shredded cheddar cheese
1 t salt
1/2 t pepper
6 hard boiled eggs
Cook the potatoes in water until soft. Meanwhile, fry the bacon in a big soup pot until crisp. Remove and drain on a piece of newspaper or paper towel. Chop the bacon into little pieces. Drain some of the fat from the pot if your bacon was super fatty. Add the butter and onion to the pot and saute a few minutes. Whisk in the flour. While whisking vigorously, slowly pour in the milk. Cook until thick and bubbly. Turn off heat and stir in the sour cream, cheese, salt, and pepper.
When potatoes are done, drain them. Put about 1/3 of them in the milk mixture and puree until smooth. Add the remaining potatoes and most of the bacon and heat through. Ladle into bowls, top with a sliced hard boiled egg, and if you wish, a few bacon bits.
Yield: about 3 quarts