Author Notes
When my children were young, Christmas Eve at home meant a supper of lucious potato soup made with bacon and cream. After a big bowl enjoyed by the fire, two little ones were ready for the Night before Christmas and sugarplum dreams. This is a variation of my Christmas Eve soup. The addition of pumpkin comes from my fondness for squash and pumpkin bisque. —Kathcooks
Ingredients
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1/2 pound
Thick-sliced bacon
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1
Medium onion, chopped
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2
Stalks celery, chopped
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2
Cloves of garlic, minced
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8
Medium russet potatoes, peeled and cubed
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8 cups
Chicken stock or broth
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1
14 1/2 oz can of puréed pumpkin
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2 cups
Heavy cream
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1 cup
Grated cheddar cheese
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3
Green onions, finely chopped
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Salt and pepper to taste
Directions
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In large Dutch oven, sauté bacon over medium heat until crisp.
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Remove bacon to drain on paper towels, reserving bacon grease in pan.
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Add onion and celery to bacon grease remaining in pan, and sauté over medium heat until tender, about 6 minutes.
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Add garlic to pan and sauté, stirring, for one minute.
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Add potatoes to pan and toss to combine.
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Sauté potato mixture over medium heat for 3 minutes.
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Add chicken broth and pumpkin purée, stirring until combined.
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Bring to boil over medium high heat, reduce heat to low, cover, and simmer until potatoes are tender, about 40 minutes.
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Remove from heat, stir in heavy cream and cheese until well blended and cheese is melted.
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Garnish bowls with crumbled bacon and green onions.
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