I’m feeling pretty lucky but it has more to do with deliciousness than leprechauns and clovers. I have to say that I’ve never really gotten the whole St. Patrick’s day thing but it is fun to have a theme to go with.
So what exactly makes this soup Irish? Um, actually I don’t know. I mean, it’s got potatoes so doesn’t that automatically make it count. Hmmm, that sounds kind of discriminating. I bet the Irish get annoyed by everyone thinking they live on potatoes. You know that I used to live in Idaho right? I can’t tell you how many people asked me if we ate a lot of potatoes. It’s very annoying, let me tell you.
It is almost shamrock day though, and I don’t want you to feel like I’m a party pooper so we’re sticking with the name. Even though it is basically just a really good loaded potato soup.
On a sidenote: I’ve never been much for self-celebration so it kind of snuck up on me and I didn’t plan any kind of special recipe, but today happens to be my first blogiversery. I cannot believe it’s been a year!
My blog isn’t what I’d like it to be at this moment but I have learned so much this year and if I look at it as a year in training I can have no regrets. Who knew that photography could be so complicated and writer’s block so real? I was looking at some of my earliest posts and they are so embarrassing. I keep threatening to just start over but my family won’t let me. I guess it gives more credibility to blog when you can watch the author grow and improve from point a to point b, but so many of my first pictures are downright terrible! (slipping down off of chair and hiding under table as we speak)
I wouldn’t have even mentioned it but I just had to thank you all for your readership and support! That’s what keeps this whole thing going and my blog wouldn’t be possible without it. So really, thank you guys so much! I’m looking so forward to this entire second year on Gringalicious and I hope you are too! I have some big things planned and I will probably be doing some facelifts eventually (I hope). The blog really needs it.
I’ve also started having some of my first negative commenters, not fun, but I guess that’s part of the deal. I’m already not much of a people person anyway and having someone write rude and/or hurtful things can really knock you down. Luckily I’ve never had anything really bad but, you know, haters gonna hate. What can you do but try to be a light and turn the other cheek because people who have nothing better to do than to spend time criticizing and bullying must really have a sad life. It makes me appreciate all of you guys that much more!
I feel like I’m finally getting the hang of some things and getting faster too. I have been spending way to long on pictures recently but that’s beside the point. And speaking of the point….
This is one of my new go-tos for dinner. In fact, it was such a hit the first time that I went through the effort of remaking it and taking a second set of pictures because remember how I said my SD card died? Well I lost the first set.
I love how easy it is, well compared to most of the meals that I make. You see, I do so much from scratch, like everything. When I make soups like this I always start by making the stock, which adds an hour, and then there are no short-cuts here as far as ingredients. Every veggie is fresh and needs to be washed and peeled and chopped and what not. Add to these things the fact that I do the cooking for 12 people now and you’ll understand why I enjoy making things in one pot.
Anyway, this soup is simple, easy, and a winner every time and I really hope you make it and enjoy it.
- 5 large (or 10 small) red skin potatoes (peeled if desired), cut into cubes
- 1 liter chicken stock
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 pieces uncooked bacon
- 1 teaspoon fresh dill
- 1/2 cup greek yogurt
- 1 cup (about 4 oz) shredded cheddar cheese
- salt and black pepper to taste
- chopped green onions and extra cheese for topping
- Combine potatoes and broth in a large pot over high heat. Cover loosely with lid lifted slightly to allow steam to escape and bring to a boil.
- Meanwhile, cook bacon until crispy. Remove to paper towel lined plate and save for topping. Add onion and garlic to pan and saute until browned. Add to pot along with dill, salt, and plenty of black pepper.
- Continue cooking, stirring occasionally, until potatoes are tender, about 45 minutes.
- Reduce heat to low and stir in greek yogurt and cheddar cheese until melted and smooth then turn off heat.
- Serve hot topped with crumbled bacon, cheese, and green onions.