Potato Vegetable Bacon Soup

I’ve recently been challenged to lower my carb intake, and exercise more. And I’ve been dared to do some pole dancing, which I intend on taking up! Unfortunately, I’m not working and therefore have no money… And it’s a few days before the start of finals, so realistically, I will NOT be eating well. Of course, starting with this yummy potato vegetable soup… So much for low carb!

Ingredients:

  • Chicken stock (as much as you’d like, depending on how much soup you want and how thick you want it. I completely eyeballed it, so I’ve no idea how much I put in. Half a pot?)
  • 4 slices of bacon, sliced into 1″ long pieces
  • Half a red onion, sliced and cut into 1″ long pieces
  • 6 potatoes, peeled and cubed
  • 3 carrots, peeled and cubed
  • 5 celery stalks, cubed
  • (shrimp)
  • Salt and pepper to taste

How-To (only one pot is needed!):

Turn on the stove to medium heat and throw in the bacon. Once browned, add in the onions. Allow to simmer (stir often or they will stick and burn to the bottom of the pot!) until onions are translucent. Add the potatoes and continue to stir on medium heat for about 5 minutes. Add in the chicken stock and allow it to heat up to a rolling boil.

In the mean time, cut up the rest of the veggies (carrots, celery) and throw them in the pot. Doesn’t matter if the soup isn’t boiling yet — it all comes out in the end.

Now, this part is totally up to you. It really depends on how soft you want the vegetables. Just keep poking and tasting the vegs until you get the right softness. I prefer my vegetables soft in soup, but not mushy. The only thing that should ever be mushy in a soup is the potatoes..

If you want a creamier soup, add some milk here, and bring to rolling boil.

At this point, if you want to throw in any seafood, make sure the soup is boiling before throwing them in. Seafood cooks fast, so stir them in and allow to boil for 2 minutes. Heating them too much makes them rubbery 😦 Add salt and pepper to taste.

Serve hot. Refrigerate any leftover portions immediately.

Serves 5 (in big bowls).

Enjoy!

Recipe from: Mom

I apologize for the sub-par photo. All I had was my camera phone at the time.. The soup looks and tastes better than what’s in the picture.

Side story:

So today was the last day of classes, and I only had one class today. My communicable disease instructor is from Hong Kong and speaks English with a Chinese/British hybrid accent. I admit I almost died laughing inside when we started talking about water and bacteria in pools. He doesn’t/can’t say “L” in most or all English words. Instead of “stool” it’ll come out as “stew” and “really” comes out as a “woolly”/”woory” hybrid (a rolling r like in Japanese). So in my mind, for some reason I came up with his voice saying “Pee in the poo.” Minutes later, instead of “bloodborne diseases,” I hear “buttborne diseases.”

Totally pointless, but I had a really good laugh. Totally made my day. 🙂

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