David was out of town over the Thanksgiving holiday weekend, so when I stopped eating and was no longer filled to the brim with turkey, ham, stuffing, green bean casserole, devilled eggs, mashed potatoes, gravy, corn, rolls, cranberry sauce, pumpkin pie, ambrosia, etc....I actually thought about food. This was, of course, a couple days later. I thought about what to make for a meal by myself, but nothing too terribly heavy. After all, I had just consumed the heaviest meal of the entire year a day or so prior. Soooo, I skipped through my soup recipes and tried to figure out what ingredients I had and perhaps what I might want to experiment with.
Like I said in a previous post, David isn't too terribly thrilled about my recipe experimentations. Therefore, I try to get as many experiments done while he is out of town.
While thumbing through the soup section of my recipe book I found this simple and easy recipe for potato soup. One of my favorite types of soup! If you were to ask me where I got this recipe I would have to say that I have absolutely no idea. There were no notations and it was simply typed up on a sheet of paper. I have a feeling it was just one I found in one of my mom's many recipe folders. I modified it to fit the amount of ingredients I either had or wanted to use-my changes are in red. Feel free to experiment either way. Regardless, here it is (unfortunately I didn't not take a picture). Quite tasty!
Baked Potato Soup
4 medium baking potatoes
3 slices of bacon (3 slices)
1/2 cup celery (3/4 cup)
3/4 cup green onion thinly sliced (white onion, chopped)
1 can (14 oz) chicken broth
1 1/2 cups of milk
1 clove of garlic, chopped (3 cloves, minced) ***I "heart" garlic
1/2 tsp salt
1/4 tsp pepper
1 cup light sour cream (1/2 cup half and half, 1/2 cup cream cheese)
2 oz. (1/2 cup) shredded cheddar cheese
Remove skins from potatoes. Coarsely chop potatoes.
In 4 qt. sauce pan, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain. Crumble and set aside. Discard all but 1/2 tsp of bacon drippings from pan.
Meanwhile, chop celery. Thinly slice onions. Add chicken broth, milk, potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Stir in sour cream and reserved bacon. Heat for 5 more minutes. Ladle soup into four bowls and sprinkle with cheese.
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