Wednesday, November 3, 2010

Baked Potato Soup

For those who asked for the recipe, here tis:
4 bacon strips
1/2 to 3/4 cup chopped onion
1 clove garlic, diced
3 tablespoons all purpose flour
1 teaspoon salt (or to taste)
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth (this is why you might want to back off the added salt)
2 large or 4 small/medium baked potatoes, peeled and cubed (baked, not baking, as in bake them in advance)
1 cup half and half (or 1/2 cup milk and 1/2 cup half and half, or 1 cup milk, but heavier tastes better)
1/2 teaspoon hot pepper sauce (I only use a few drops of Sriracha.  Do whatcha like.)

In a large saucepan, cook bacon until crisp.  Remove from pan, chop or crush and set aside.  Drain pan, reserving 1 tablespoon drippings.  Saute onion and garlic in the drippings until tender.  Stir in flour, salt, basil, and pepper, mix well.  Gradually add broth (like you're making gravy--stir out the lumps.)  Bring to boil, boil and stir for 2 minutes.  Lower heat to low.  Add the potatoes, half and half, and hot pepper sauce, heat through but do not boil.

You can garnish with shredded cheddar cheese, but I like it as is.  I'll be honest, it's not the prettiest thing you'll ever put on the table, but hoo boy is it good.  By the way, I've got a bunch of these.  There's a surprisingly good cauliflower soup that I just love, and a pumpkin black bean soup.  (Yeah, I know, wild.)  Post a comment if you want to see these others, too.

1 comment:

Nicole said...

I think I'll try this soon. You should post the pumpkin black been soup. Depending on what it's like, I wonder if you could substitute sweet potato for the pumpkin? The sweet potato and black bean combo is my favorite.