Since there has been a bit of talk in regards to potato soup I got the urge for some for dinner tonight.
I conjured this up quite a long time ago after. Believe it or not. Campbell's beans and franks soup from when I was growing up.
This time I only made 2 changes.
The fixings:
1 pound thick cut bacon.
1.5 pounds baby taters
1 pound dried northern beans
pack lil smokies
1 good sized sweet onion
Chicken stock.
Ignore the jar of garlic. It was not used. Just bought because we were out!
Everything cut up. First change was I used in the past canned beans. This time I bought dried. And put them in the instant pot with 8 cups of water with 1 Tbs olive oil and 1 tsp salt. High pressure for 45 minutes. Rapid pressure release. Then drained and set aside.
Second change was I used my new Lodge Dutch oven.
Put in 3 Tbs butter. melted. And added the onion. Cooked until soft.
Then added 8 cups chicken stock and a tsp of pepper and 1/2 tsp celery salt. I would have preferred some sliced celery. But the one who must be obeyed doesn't like
them.
And added the cut up potatoes. Cooked until tender. About 25 minutes.
Then gave them a mix with the new Kitchen Aide immersion blender. First time using it. And it worked great.
The goal is to break up the taters into a mix of different sized pieces for texture and to thicken the soup a bit.
Then add the lil smokies and half the crumbled bacon. Simmer for about 30 minutes.
Ah, looks and tastes great. Every time I make this. I remember my mom serving bean and frank soup from the can after a cold afternoon playing in the snow.
I conjured this up quite a long time ago after. Believe it or not. Campbell's beans and franks soup from when I was growing up.
This time I only made 2 changes.
The fixings:
1 pound thick cut bacon.
1.5 pounds baby taters
1 pound dried northern beans
pack lil smokies
1 good sized sweet onion
Chicken stock.
Ignore the jar of garlic. It was not used. Just bought because we were out!
Everything cut up. First change was I used in the past canned beans. This time I bought dried. And put them in the instant pot with 8 cups of water with 1 Tbs olive oil and 1 tsp salt. High pressure for 45 minutes. Rapid pressure release. Then drained and set aside.
Second change was I used my new Lodge Dutch oven.
Put in 3 Tbs butter. melted. And added the onion. Cooked until soft.
Then added 8 cups chicken stock and a tsp of pepper and 1/2 tsp celery salt. I would have preferred some sliced celery. But the one who must be obeyed doesn't like
them.
And added the cut up potatoes. Cooked until tender. About 25 minutes.
Then gave them a mix with the new Kitchen Aide immersion blender. First time using it. And it worked great.
The goal is to break up the taters into a mix of different sized pieces for texture and to thicken the soup a bit.
Then add the lil smokies and half the crumbled bacon. Simmer for about 30 minutes.
Ah, looks and tastes great. Every time I make this. I remember my mom serving bean and frank soup from the can after a cold afternoon playing in the snow.
