Sunday, September 27, 2009

Cooking with Kelly: Cheesy Bacon Potato Soup

Sorry that I've been lazy about writing posts for the past few days. I've been busy with a few job leads (yay!), so all my energies have been focused on that. I have also been cooking a lot. I've made cilantro-lime rice, Kelly style chopped salad, red rice and chorizo, and more! I've mentioned my cooking adventures to a few people and have gotten some recipe requests. So todays post will be an awesome foodie post.

If you know anything about my eating habits and addictions, you know that I love baked potatoes. I'm talking a baked potato with the works: butter, cheese (usually cheddar), sour cream, etc. Yes, it's exceptionally unhealthy, but it tastes oh so good.

Unfortunately, I don't have an oven or a microwave for making my awesome potato goodness. So I have to be more creative.

One of my favorite things to cook is soup. I think I like the fact that there is a lot of knife work involved -- chopping veggies is oddly relaxing for me. Within the soup category I tend to make classic chicken soup a lot, as well as Chicken Tortilla soup (an awesomely zippy tomato and chicken broth concoction topped with cheese, avocado, and tortilla chips).

Today I had a craving for a baked potato with the works -- so I decided to branch out with my soup making and have a try at Cheesy Bacon Potato Soup. And man oh man was it successful. And now, I'm sharing the goodness with you!

*please keep in mind that I tend to "eye" things a lot when cooking. So a lot of the measurements here I'm just guessing at. Just listen to your gut :o) *

4-5 medium to small potatoes thinly sliced
4-5 leeks chopped (depending on size of leeks)
4-6 pieces of bacon
water - enough to just barely cover the potatoes
2 chicken bouillon cubes
8 oz Velveeta cheese (or something of the sort.. Velveeta is a little expensive in Guate, so I used something similar but more reasonably priced)
1 cup of cream (I guess this would be heavy cream ... I got mine from a corner store where you ask for crema and get cream in a small plastic baggy tied in a knot at the top. You could probably also use sour cream, although that would give it a slightly different flavor ... possibly more "sour" haha)

Slice potatoes and put in pot. Fill pot with water to just cover the sliced potatoes. Add chicken bouillon. Boil potatoes until soft (do not throw out the broth). While the potatoes are boiling, fry the bacon and set aside. Do not discard the bacon grease, use the same pan to quickly fry the chopped leeks (I added a little butter to the pan as well). Add the leeks to the potatoes and broth. Mash the potatoes in the pot along with the broth and the onions (I wish I had one of those mashed potato mashers, but I managed to get the job done with a spoon and knife) Stir cheese and then stir in the cream. Chop bacon and stir into soup. Add salt and pepper to taste. Serve and enjoy!

Let me know how it goes if you try out the recipe!


  1. yay kelly soup! Sounds really good:)

    And you don´t need an oven, I think you used it like twice in one year in Santiago ;)


  2. Haha, true true. But now that I don't have one, I really want to make pizza, bake cup cakes, and make a casserole. :o) Such is life.

    For now, I'll stick with soup.