Last year, my husband came home with a recipe for potato soup. Someone at work had given it to him and told him that it was the best potato soup. We made a few modifications to suit our tastes and it has become a family favorite.
We begin making our soup by frying bacon in our Large Chili Pot from Swiss Diamond. I like to cook the bacon so that it is a little bit crisp yet still pliable. We remove the bacon from the pot, but leave the drippings in to help flavor the soup. At this point, I break the bacon into pieces and place it in the refrigerator. It will be used to garnish the soup.
While the bacon is cooking, I start preparing the vegetables by washing and slicing the green onions and celery. My family does not like the texture of celery, so we leave it rather large so that we can easily find it and remove it from the soup later.
We dice our onions,
and slice our potatoes into small chunks.
We layer it all in our large chili pot. When I say large, I mean LARGE. This is an amazing pot that holds 8.5 quarts. This is the perfect pot for cooking for a crowd.
On top of the vegetables, we pour chicken broth and then add some hot sauce and spices.
We bring it to a simmer and then cover the soup and let it cook for a couple of hours. One of the nice features about the lid on my Swiss Diamond Chili Pot is that it I can twist the knob at the base to allow steam to escape. It is so nice not to hear a lid rattling because of the steam trying to get out, as well as not having to tilt the lid on the top to prevent pressure from building.
After the soup has simmered for a couple of hours, we remove the celery stalks. To thicken it, I carefully place my immersion blender in the pot and puree a small amount. (Note: while immersion blenders can be used in nonstick cookware, do not allow them to touch the bottom.) You could alternatively scoop out some of the hot soup and puree it in a blender.
- 1 package uncooked bacon
- 5 pounds of potatoes
- 2 sweet onions
- 5 celery stalks
- 1 bunch of green onions
- 1 bag of julienne carrots
- 3 - 32 ounce cartons chicken broth
- 2 teaspoons salt
- 2 teaspoons black pepper
- 3 garlic cloves
- 3 1/2 teaspoons dried basil
- 1 teaspoon crushed red pepper
- 5 teaspoons hot sauce
- 1 stick of butter
- 1 pint of heavy whipping cream
- Garnish optional
- cheddar cheese
- sour cream
In Large Chili pot, cook bacon until brown and crisp. Remove from pot and allow to drain on paper towels. Once bacon has cooled, break or cut into pieces and refrigerate. .
While bacon cooks, Peel potatoes and then cut into small cubes, about 1/2 inch in size.
Dice onions and trim edges off of celery.
Rinse green onions and cut off roots and top 1-2 inches. Chop into small pieces about 1/8 inch long. Reserve and refrigerate 1/2 cup for garnish.
Once bacon has finished cooking, on top of bacon drippings add potatoes, bag of carrots, onions, celery, and green onions. Add chicken broth to pot.
Add spices and hot sauce and bring pot to low boil over medium-high heat. Reduce heat to low and allow to simmer for 1 1/2 hours.
Remove celery stalks.
Add the stick of butter and heavy whipping cream and allow to simmer for an additional 30 minutes.
Using an immersion blender, carefully puree soup mixture for a few seconds - until it has a creamy texture and appearance.
Ladle soup into bowls and garnish with cheese, bacon, green onions, and sour cream if desired.
I love my Swiss Diamond cookware. It is the Rolls Royce, if you will, of nonstick cookware. True to its name, it is made in Switzerland with a patented surface reinforced with diamond crystals. When taken care of properly, it should last a lifetime.
Tips From Swiss Diamond
- Never cook over high heat or preheat an empty pan for more than 5 minutes
- If using oil, always use a high-temperature cooking oil (not olive oil)
- Wash the pan thoroughly with hot soapy water and a soft sponge after each use
- The pan can occasionally go in the dishwasher, but hand washing is recommended
- Be gentle with your utensils to keep the pan looking new
The chili pot is great for making large batches of soups, chilis, stews, etc. In addition to being able to use it on various stove tops (radiant, ceramic, halogen, gas, and solid plate), it is oven safe up to 500°F (260°C).
You know how there is concern about a lot of nonstick pots and pans having PFOA? (PFOA = perfluorooctanoic acid, a known carcinogenic.) Swiss Diamond cookware is made without it. Yea! Swiss Diamond is also lead and cadmium free.
Swiss Diamond’s Nonstick Square Saute Pan (11 x 11 inch. 5 quart capacity)
What is your favorite thing to cook in a large pot?