Wednesday, November 14, 2012

Potato Bacon Soup with Parmesan Cheese - Yum!

It's Thanksgiving Week.

I'm thankful for the love of my family, my health, my sense of humor, and my career. I'm thankful for blue skies, the strains of a good saxophone, the trill of a bird, the warm fur of a contented pet.

What are you thankful for?

Daryl Wood Gerber
Thanksgiving is all about the gathering of family and/or friends. I love the celebration, despite the "big" meal and the heavy feeling the next day if I overate. Why? Because the day is about love, laughter, and the sharing of good times. It's not about gifts. There's no hidden agenda. The football and specials on TV aren't bad, either.  Now, if we only had a hummable Thanksgiving song! [I guess America, the Beautiful works. "Oh, Beautiful for spacious skies..." I mentioned this in the first CHEESE SHOP MYSTERY, but this happens to be one of Charlotte's favorite songs. Amber waves of grain...just like her hometown in Ohio.]

There's almost nothing as yummy as soup to start off a Thanksgiving meal. I like a salad during the summer, but as the days grow cooler. I love potato soup. So easy to mash those potatoes. Add cream.

Add Parmesan cheese and bacon, and this is like a taste of Nirvana. 


[serves 6)


2 pounds large Yukon Gold potatoes (about 4)
6 strips bacon
1 yellow onion, chopped
1 tablespoon butter
1 cup half-and-half
2 cups 2% milk
¾ cup freshly grated Parmesan cheese
2 teaspoons salt
1 tablespoon of salt (for boiling water)
1 teaspoon ground black pepper
1 teaspoon white pepper
extra Parmesan for garnish


Bring a large pot of water to a boil with 1 tablespoon salt. While water is heating, cut the potatoes into quarters. 

Add cut potatoes to boiling water and bring to a boil.  Cook for 20-25 minutes until tender.  [A fork should slide easily in and out.]  Drain well. Return the potatoes to the pot and cover, heat off.

Meanwhile, chop onions and saute in butter on low for about 10 minutes.

Also cook the bacon to crispy, let cool on paper towels. Break into pieces. Tip: I use scissors to get the bigger pieces chopped. Set aside. (Reserve 2 full slices, in pieces, for the garnish)

In a small saucepan over medium heat, warm the half-and-half and Parmesan cheese until it simmers. Add the bacon (less the reserved portion).

With a handheld mixer, beat the hot potatoes in the pot until they are broken up.  [You can also use a masher.]  Slowly add the cream, salt, pepper, then beat until smooth.   [Note, right at this moment, you have fabulous mashed potatoes.  You can skip the next step--adding milk—and serve as a side dish.]

Now, proceeding to make the soup.  Add the 2 cups of milk. If the potato soup needs to be reheated, cover and cook gently over low heat  until warm.  [A few minutes.] Pour into 6 serving bowls and sprinkle with extra Parmesan cheese and bacon. Serve hot.

I hope this makes it onto your Thanksgiving menu. What are you serving, by the way? Have you thought about it?


The 4th in A Cheese Shop Mystery series: 
coming February 2013.

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Say cheese!



  1. Oh that sounds fantastic! And there is a Thanksgiving Song, The Thanksgiving Song by Adam Sandler!

    1. You're right! And he has the Hannukah song. Funny guy (most times).

      Thanks for the reminder.

      ~Avery aka Daryl

  2. This sounds delicious. Love that it's made with 2% milk instead of cream. I don't think I can fit it into our Thanksgiving menu, but I'm definitely making it on a snowy winter day.

    ~ Krista