Sweet, Sweet Sunday

Making the Perfect Baked Potato Soup

A third dish that you can make with extra baked potatoes is Baked Potato Soup.

The perfect Baked Potato Soup will be  a creamy, hearty soup chock full of cheese, onion, sour cream and bacon.

So let’s get cooking…

 

 


The Potatoes

4 large russet potatoes—baked, peeled and cubed)

As we have been talking about on the last two articles about baked potatoes, Russet potatoes are the best potatoes to use whenever you are baking potatoes. Russet potatoes  contain enough starch that they will break down while they cook, making your soup creamier than any other type of potato would.
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The Bacon

 


The Veggies

4 tbsp unsalted Challenge Butter

2 garlic cloves, minced

1/4C onion, diced

 

Melt butter i n the skillet with the bacon grease in a Dutch oven or stock pot.

Saute the onions and garlic in the butter and bacon grease over medium heat until the onion becomes translucent….about two or three minutes.

 

 

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The Roux 

1/2C flour 

4C milk

3 cups chicken stock

1C half and half

 

Turn the burner that you used to cook the bacon down to low.

Whisk in flour until smooth. Cook for about a minute or two.

Stir in milk, chiicken broth,  and half-and-half, whisking constantly until smooth and thick,

Bring to a light simmer.

Whisk in the salt, garlic salt and pepper.

Simmer for 6min, until the mixture has thickened slightly.

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Cooking

1C sour cream

1tsp salt

1tsp pepper

2C shredded cheddar

¼X chopped green onion or green onions

Stir in potatoes. Use a potato masher to mash some of the potatoes a few times to break them up a bit.

Increase the stove temperature slightly to bring to a boil, stirring frequently.

Reduce heat.

Simmer 10min.

Mix in sour cream, 1C cheddar cheese, some of the bacon (save the remaining cheese and bacon for topping).

Continue cooking, stirring frequently, until cheese is melted, stirring frequently.

If your soup is too thin and watery, add more half-and-half or instant potato flakes.

If your soup is too thick, add more chicken broth.

Remove the pot from the heat.

 

 

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Serving

Remove from heat.

 

Top individual servings with remaining cheese, remaining bacon, green onion, and sour cream.

 

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Sweet, Sweet Sunday

Some Like It Hot

Before you start to actually sauté your ingredients, you should preheat your pan for a few minutes. 

Making sure that your pan is at the proper temperature before adding oil or ingredients.

Meat…As far as cooking meat, heating the skillet before adding any oil or ingredients—such as chicken or pork chop—will mean that your meat will not be as dry as if you had not done this. The reason is that tender cuts of meat needs to be cooked as quickly as possible in order to stay tender.

If your pan is cold when you add your meat, the meat will spend more time over the heat

If your pan is not hot enough when you add your meat, then the meat will just sit there until your pan slowly heats up enough to start cooking the meat.

As the meat just sits there waiting, eventually the juices will start leaking out and then boiling away….resulting in disgusting gray-colored soggy pork chops or tough, instead of tender,  chicken.

Veggies...As far as cooking veggies, heating the skillet before adding any oil or ingredients will mean that your veggies will steam them instead of sautéing. This will mean that you will have drab, mushy, overcooked vegetables—not crisp, flavorful and brightly-colored veggies because the veggies have spent too much time over the heat.

How Hot is Hot Enough?…To make sure that your pan is hot enough to add your meat and/or veggies, set a drop of water into the pan. If it’s ready, the water will jump and skitter around on the surface.

Sweet, Sweet Sunday

It’s The Most Wonderful Time of the Year…

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The other day I found myself surfing Netflix to see if Charlie Brown’s Great Pumpkin episode was on there and making a special trip to Starbucks for a pumpkin spice latte.

Yes…it’s time for the great pumpkin….not to mention Pumpkin Spice latte.

 

And needless to say, the pumpkin is great indeed…

 

Great for great recipes…

Great for great coffee…

Great for decorating your home not only for Halloween, but also for fall…

Great for “kitchen beauty” concoctions such as hair masks and facials…

Great for nutrition…

 

No other vegetable, other than perhaps the sweet potato, has the same sweet, cinnamon-y taste that nostalgically reminds us of Halloween and Thanksgivings long ago.

But have you ever thought about the health benefits that this great pumpkin, not to mention pumpkin seeds and pumpkin oil have to offer…