Sorry if anyone finds this post to be a little redundant, in light of the fact that I just recently posted another soup recipe. What can I say? Something about a frosty December Sunday afternoon just makes me want to curl up with a steamy bowl of deliciousness…
Baked Potato Soup
4 slices of smoky bacon
1 medium onion
2 cups chicken stock
2 cups good quality extra –sharp cheddar
3 or 4 scallions
½ cup heavy cream
Salt and Pepper to taste
Throw them into a soup pot. I like to start them in a cold pan and put them on a low heat. It seems to really draw out the fat and crisp them up nice without burning.
While those are getting warmed up, dice up your potatoes…
These look perfect now. I’d take them out when they look just a little bit shy of perfect, they will continue to cook a bit as they cool.
Pull them out with a slotted spoon and drain them on some paper towels.
Now chuck your potatoes into the hot bacon fat and season them generously. Potatoes can handle a good bit of salt and pepper. Stir ‘em around and give them a head start, then, in go the onions…
Put a lid on it so it can simmer and steam until everything is soft and mushy.
This is how much cheese and scallions I ended up with, after it was all shredded and chopped. I pulled my scallions from our vegetable garden. Amazingly, they are still alive despite the biting cold, and even more amazingly, they are ginormous. They look like Fred Flintstone grew them. If you are buying your scallions at the grocery store or farmers’ market, they will probably be smaller, so I’m showing this photo so you can adjust your amounts accordingly.
Eat it on your couch with a blanket over your lap and an episode of Keeping up with the Kardashians on your TV.