Since I had so much potato I decided to make a potato soup ....
INGREDIENTS:
1 pack of bacon--cut into little pieces
12 medium to small potato--peeled and cubed into little 1inch pieces
6 Cups of water
1 bag of frozen corn
1 pound of shrimp--peeled and deveined and cut into into little pieces
1 Tablespoon of chicken powder
1/2 teaspoon Tony Chachere's
1 small onion--chopped
5 cloves of garlic--minced
3 Cups HEAVY CREAM
2 bay leaves
**** if you have chicken stock then you chicken stock you can used that instead of the water and chicken powder
Pepper
GARNISH:
shredded cheddar cheese
green onion--chopped
bacon
Directions:
In a large pot...cook up the bacon until its nice and crispy...once its cooked...take out and set aside. In the bacon fat...saute up the onions and garlic and once its translucent...be CAREFUL not to burn your garlic...next throw in your potato and stir to mix it with the onion and garlic....Next pour in your 6 cups of water and 2 bay leaves, chicken powder, Tony Chachere's. Turn heat down to medium low and cook for about 30 minutes until the potato is nice and tender...taking your spoon...smooch the potato against the side of the pot so that its smash up and making the soup nice and creamy. I only smash up about half...I like to have some potato in pieces. Taking your corn...and pour in the bag (making sure to drain out the water) ....cook for about 5 minutes then throw in your shrimps and then pour in your heavy cream. MAKE SURE to keep stirring and cook for about 5-10 more minutes then turn off heat. Be careful that when you pour in your heavy cream to watch the soup because it can burn very easily.
Season to taste:
GARNISH:
shredded cheddar cheese
green onion--chopped
bacon
Directions:
In a large pot...cook up the bacon until its nice and crispy...once its cooked...take out and set aside. In the bacon fat...saute up the onions and garlic and once its translucent...be CAREFUL not to burn your garlic...next throw in your potato and stir to mix it with the onion and garlic....Next pour in your 6 cups of water and 2 bay leaves, chicken powder, Tony Chachere's. Turn heat down to medium low and cook for about 30 minutes until the potato is nice and tender...taking your spoon...smooch the potato against the side of the pot so that its smash up and making the soup nice and creamy. I only smash up about half...I like to have some potato in pieces. Taking your corn...and pour in the bag (making sure to drain out the water) ....cook for about 5 minutes then throw in your shrimps and then pour in your heavy cream. MAKE SURE to keep stirring and cook for about 5-10 more minutes then turn off heat. Be careful that when you pour in your heavy cream to watch the soup because it can burn very easily.
Season to taste:
I find that the bacon and cheese is already salty.. so all I added was some cracked black pepper
COOKING BACON---CUT INTO LITTLE PIECES
POTATO CUT INTO LITTLE CUBE
SOUP-POTATO/SHRIMP/CORN
POTATO SOUP --GARNISH WITH GREEN ONION/BACON/CHEESE
ENJOY!!!
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