Potato Soup with Bacon

Potato Soup with Bacon

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes


5-6 small russet potatoes, peeled and cut into pieces
1/2 yellow onion, chopped
2 cloves garlic, chopped
5 slices bacon
1/4 cup dry white wine
1 (14 oz) can chicken stock
1/4 – 1/2 cup heavy cream
Salt and pepper
1 tsp red pepper flakes
Sharp cheddar for topping, shredded


1. Place chopped potatoes in a large pot. Cover with water, salt and boil until potatoes break apart easily when stuck with a fork. Drain and set aside.

2. In the same pan, cook bacon until crisp. Place cooked bacon on a paper towel to drain.

3. Drain bacon fat, leaving about 3 tbs of fat in the pot. Cook onions and garlic in pot until translucent. Add wine, making sure to stir to get the bits off the bottom of the pot. Cook until most of the liquid evaporates.

4. Remove pot from heat. Add potatoes and mash. Add stock and cream and stir. If it’s not soupy enough, add more cream or water. Season with pepper and red pepper flakes (if desired). Return to heat until heated through. Chop/crumble bacon. Serve soup in bowls with cheese and bacon on top.

Recipe is an original.

I ended up with a very large bag of potatoes in my kitchen and my first thought was to make soup! Potato soup was always one of my favorite things my mom would make growing up and I wanted to try to make my own. This was an experiment that turned out well. I just added stuff as I went along and it worked! The soup was nice and rich and still tasted like potatoes. This would also be good with sour cream, scallions and all kinds of things as a topping. My mom also told me her technique for making this, which I will try next time. She boils the onions with the potatoes and makes sure the potatoes are barely covered with water. Then she uses the water instead of stock and doesn’t have to drain the potatoes. She said to keep checking on the water level to make sure the potatoes don’t burn. I will definitely try this the next time I make soup, which may be soon since I have so many potatoes! I am very proud of this recipe and I definitely recommend giving it a try!



Capital Ale House: A Review

Italian Burger

Where: Capital Ale House (4024 Cox Rd.)
What: American, Burgers and Beer
Number of People: 4
Total Cost: About $25 per person
Rating: 4 of 5 Stars

It was a day worth celebrating on Thursday so we decided to head to Capital Ale House. They have a great selection of beer and the burgers are always good. And as a bonus it needed up being Endless Mussels night so Adam was happy. Our server was excellent at suggesting beers since looking through the menu would probably take a good hour. I ended up getting the Italian burger which was topped with mozzarella, pesto and tomato. It was an excellent mix if flavors and all the toppings were pretty mild so they didn’t mask the taste of the burger. And I always love Capital Ale’s fries because they are the perfect size and never too crunchy. Plus they have great dips.

And of course, dessert. We all shared the brownie sundae and it was delicious. Brownie with vanilla ice cream, brownie bites, caramel and chocolate sauce, and whipped cream. It was awesome. Unfortunately I don’t remember the names of the beers we had, but they were tasty. Capital Ale House is a great place to go if you want a good burger and a beer in a casual, yet sophisticated atmosphere.  

Beef Stew

Beef Stew

Serves 6
Prep Time: 30 minutes
Cook Time: 2 hours


2 lbs stew meat
1 medium onion, chopped
2 large russet potatoes, peeled and cubed
1 clove garlic, chopped
3 carrots, peeled and sliced
2 cups water
1 tbs Worcestershire sauce
2 bay leaves
1 tsp salt
1 tsp pepper
1 tsp sugar
1/2 tsp paprika
Dash of allspice

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