Potato Soup
 
 
Author:
Recipe type: Soup
Ingredients
  • 8 slices bacon
  • 1 cup chopped carrots
  • 1 cup onion, chopped
  • 2 jalapenos, seeded & diced (opt)
  • 3 cloves garlic, minced
  • ½ tsp cumin
  • ⅓ cup GF all purpose flour
  • 2½ cups chicken broth
  • 1½ cups almond milk
  • 5 cups potatoes, peeled & diced
  • ½ tsp salt
  • 1¼ cups Swiss cheese, grated
  • ½ cup jalepeno cheese, grated
  • ⅔ cup chopped green onion
Instructions
  1. Pre-heat the solar oven while preparing the ingredients.
  2. Whisk chicken broth and milk together in a large stock pot. Add potatoes and salt.
  3. Cover and place in the pre-heated solar oven to cook.
  4. While the potatoes are simmering in the solar oven, cook the bacon in a large skillet (or solar oven) until crispy. Remove the bacon and set aside. When cool, crumble into large pieces.
  5. Discard all but 1 TBSP of bacon grease from skillet. Add carrots, onion, jalapenos, garlic, and cumin. Saute until golden brown. Stir in the flour and cook for 1 minute more.
  6. When the potatoes are nearly tender, add cheeses, bacon, and green onion. Stir together. Continue to heat until the cheese is melted and the potatoes are fully cooked.
Notes
The length of time to cook will vary depending on the type of solar oven, the oven temperature, and the weather. My soup cooked about 3 hours. The day was slightly cloudy, 64 degrees, and the oven temperature was only 275 - 300 degrees

To cook in a slow cooker, as the original recipe states, simmer for 2 hours and then add the cheese and bacon and let heat until the potatoes are fully cooked.

The bacon can be cooked in the solar oven and the vegetables can be sauteed in the solar oven as well. This time is not included in the above cook time.

For a dairy free recipe, the cheese can be left out and served on the side.
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/how-to-make-potato-soup-2/