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
Medium onion, chopped
Stalks celery, chopped
Cloves of garlic, minced
Medium russet potatoes, peeled and cubed
Chicken stock or broth
14 1/2 oz can of puréed pumpkin
Grated cheddar cheese
Green onions, finely chopped
Salt and pepper to taste
In This Recipe
In large Dutch oven, sauté bacon over medium heat until crisp.
Remove bacon to drain on paper towels, reserving bacon grease in pan.
Add onion and celery to bacon grease remaining in pan, and sauté over medium heat until tender, about 6 minutes.
Add garlic to pan and sauté, stirring, for one minute.
Add potatoes to pan and toss to combine.
Sauté potato mixture over medium heat for 3 minutes.
Add chicken broth and pumpkin purée, stirring until combined.
Bring to boil over medium high heat, reduce heat to low, cover, and simmer until potatoes are tender, about 40 minutes.
Remove from heat, stir in heavy cream and cheese until well blended and cheese is melted.
Garnish bowls with crumbled bacon and green onions.