what's for dinner?

Virginia's Shenandoah Valley

Fall is here and we are re-energized to cook and ready to make some favorites! We are going to make an effort to post more regularly, and the theme for the next few posts will be what's on our own tables for dinner each night.

Tonight? Well, it looks like rain and the temperature has finally dipped below 70, so potato soup seems just right.



Creamy Potato Soup
10-12 cups potatoes (We like russet. 2.5-3lbs is about right.)
1 Tbsp butter
1 Tbsp olive oil
2 medium onions, chopped fine
1 1/2 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried marjoram
1 tsp dried basil
4 cups chicken broth
2 cups half-and-half
1 cup sour cream
1/4 cup whole-grain Dijon mustard
1 cup sharp cheddar cheese, grated
1/2 cup crumbled bacon (about 6 slices)

Prepare potatoes (Peel, chop, put in a pot and cover with water by at least 1". Boil until done but not overcooked, probably between 10-15 minutes depending on your chop). Drain in colander.

In large soup pot, heat oil and butter over medium heat and saute onion until soft (about 5 minutes).

Add all spices and herbs and cook for 5 minutes.

Add chicken broth and heat through. Add potatoes.

Slowly add half-and-half (1/2 cup at a time), stirring to incorporate. Cook over low (LOW!) heat for approximately 30 minutes.

Add sour cream and mustard. Continue cooking over low heat for 10 minutes.

Garnish with cheese & bacon.

Notes:
- It is important to cook this soup on low once the half-and-half has been added so that it does not separate.
- When reheating, do not heat over 140 degrees.
- This recipe is gluten-free.
- To make this recipe dairy-free, substitute almond milk for half and half. Top with soy cheese (or goat cheese if you can have goat but not cow dairy).
- To keep it vegetarian, top with toasted croutons instead of bacon.