I ate at Town Kitchen Provisions and usually get their tomato soup. This day they had made some kind of potato bread soup. Skeptical as I was (I don’t like change) I ordered it and was blown away. Potatoey, garlicky, yummy! I looked online for recipes and found some that were overly complicated (stir in cream cheese? Say WHUT?) that would take an hour to make or used way too many ingredients. I am ADD in the kitchen. I also work 2 jobs and have a 7 month old. So, overly complicated? Nope. Midway through I realized I didn’t have any chicken stock and the homemade chicken stock I made a couple weeks ago was frozen like a rock. So, this is a slightly ‘low rent’ kind of recipe.
I took some suggestions from some recipes and just used the basic potato sausage soup recipe I make during the winter and mixed it together to make this. It was delicious. Also don’t ask about exact measurements. I really do all my cooking by eyeball. Even some baking (I know you aren’t supposed to but I do) I do is eyeballed. I can assure you that I did use exactly 4 cups of water and 4 cubes. And I probably used MORE garlic cloves. Garlic keeps the mosquitoes from biting you, I rarely have a bite and I rarely get ticks on me. It’s the insane amount of garlic I eat. You’re welcome, Internet.
Without further ado:
Christine’s Potato Bread Soup
Heat oven to 350°
1 loaf of stale (or not) bread – chopped into cubes
2‐3 medium baking potatoes
2‐3 cloves of garlic (Use less if you like)
3 stalks of celery
1 medium yellow onion
4 pieces of bacon cut into lardons
1 can of cream of chicken soup
4 cups of water
4 beef bouillon cubes (can substitute chicken cubes)
1 Tbs butter
2‐3 Tbs of flour
Fresh parsley (optional)
1. Cut bread into cubes. Lay flat on baking pan and drizzle olive oil and salt and pepper on it. Put in
oven to toast. Check on it every 15 minutes. Pull out when toasted
2. Cut up the bacon into lardons and crisp on the stove in a dutch oven or stock pan. (You will cook
the rest of the soup in this pot so make it a good one)
3. Add celery, onions, garlic, and carrots (diced small) and sauté until onions are transparent.
4. Add thyme and pepper.
5. Cut the potatoes into small cubes and cook for a few minutes
6. Add the 4 cups of water and 4 bouillon cubes. (If you want to use stock, feel free. I didn’t have
any on hand)
7. Check on that bread? Is it toasted? It probably needs to be tossed some to get an even toasting.
8. Stir it up and cook for 20‐30 minutes (just until the potatoes are soft)
9. Check that bread again! It’s probably done. Set aside.
10. Add cream of chicken soup. Stir.
11. Add a dash of cream. Stir.
12. Heat up the butter in the microwave and mix it with the flour until it’s a paste. Incorporate that
into the soup to thicken it up some. (This is some French technique I sure as hell don’t
remember what it’s called. It’s probably the only good thing to come from France, besides wine
and cheese and the croissant)
13. Taste and add salt to taste.
14. Cut and toss in fresh parsley. Stir.
Ladle soup into a bowl and then put a few toasted cubes on top.