This summer has been hard for growing (it’s been cool since spring, with just a few days of truly warm weather and we had a lot of rain into mid summer), but a couple items have grown well: Potatoes, onions, and garlic. All of which store well in root cellars, leading to long term recipe creations. This soup is quick to make and warms the body. Even in summer. When it is 52* out. Also will be pretty darn good come December….
Walla Walla sweet onions.
Root Cellar Soup
- 5 strips precooked bacon*, chopped
- 2 tbsp neutral oil, such as avocado
- 1 pound white or yellow potatoes, chunky cut
- 1 large sweet onion, finely chopped
- 1 head garlic, peeled and chopped
- ¼ tsp each: dried thyme, oregano, parsely
- 3 Tbsp all-purpose flout
- 2 cups boiling water
- 2 tsp broth concentrate(used chicken)
Heat a medium pot over medium-high heat, add in oil and bacon, then the potatoes and onion. Saute for 5 minutes, stirring often.
Add in garlic and dry herbs, cook for a minutes, stirring.
Turn down to medium heat.
Sprinkle the flour on, cook till the flour has browned, a minute or two.
Stir in the water and broth concentrate, stirring constantly. Turn heat to low, and let the potatoes finish cooking, stirring often. The soup will be very thick, add more water as needed, if you like it thinner.
Taste for seasoning, add as desired.
Serves 2 to 3.
*I buy the shelf stable precooked bacon strips for storage (it has a shelf life of around 6 months). It gets dinner on the table quickly and the kids can cook it up quickly.