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Tis the season for comfort food.
Judith made some excellent baked potato soup. More tonight with peel and eat shrimp. That's my idea of fast food.
If you do not want to bake your potatoes, peel and cube, then boil in the stock until fairly tender. Try using half russet and half redskin or gold potatoes. Add onions and proceed as before.
The actual recipe calls for milk and sour cream. I substituted yogurt and buttermilk since there is plenty of fat.
Judith made some excellent baked potato soup. More tonight with peel and eat shrimp. That's my idea of fast food.
Loaded Baked Potato Soup
1 package (12 oz) bacon
1 onion, chopped
6 cups chicken stock
2 lb potatoes, baked, skinned, cubed
1/2 cup flour
1 quart buttermilk
1/2 tsp powdered dry mustard
2 1/2 cups cubed melting cheese (such as Velveta)
8 oz plain yogurt
S&P
1 cup cooked ham, diced
3/4 cup sliced green onions
In a skillet, cook bacon until crispy. Remove, crumble and set aside, reserving drippings.
In the same pan, sauté onion in 2 Tbsp drippings until almost tender, 5-6 minutes.
In a six quart pot bring stock to boil.
Add onions and potatoes and cook until potatoes are very tender.
Measure remaining bacon drippings and add oil to a total of 1/2 cup.
In the same skillet, add flour make a light roux.
Gradually stir in the milk.
Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Reduce heat to low. Slowly add mustard and cheese, stirring constantly until all is melted.
Add cheese sauce to soup. Stir in ham, half of the bacon, the yogurt, and 1/2 cup of the green onions.
Cook until thoroughly heated. Adjust seasonings.
Top servings with remaining bacon and green onions.
It's an old restaurant trick to use excess baked potatoes to make potato salad. This is another same vein.1 package (12 oz) bacon
1 onion, chopped
6 cups chicken stock
2 lb potatoes, baked, skinned, cubed
1/2 cup flour
1 quart buttermilk
1/2 tsp powdered dry mustard
2 1/2 cups cubed melting cheese (such as Velveta)
8 oz plain yogurt
S&P
1 cup cooked ham, diced
3/4 cup sliced green onions
In a skillet, cook bacon until crispy. Remove, crumble and set aside, reserving drippings.
In the same pan, sauté onion in 2 Tbsp drippings until almost tender, 5-6 minutes.
In a six quart pot bring stock to boil.
Add onions and potatoes and cook until potatoes are very tender.
Measure remaining bacon drippings and add oil to a total of 1/2 cup.
In the same skillet, add flour make a light roux.
Gradually stir in the milk.
Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Reduce heat to low. Slowly add mustard and cheese, stirring constantly until all is melted.
Add cheese sauce to soup. Stir in ham, half of the bacon, the yogurt, and 1/2 cup of the green onions.
Cook until thoroughly heated. Adjust seasonings.
Top servings with remaining bacon and green onions.
If you do not want to bake your potatoes, peel and cube, then boil in the stock until fairly tender. Try using half russet and half redskin or gold potatoes. Add onions and proceed as before.
The actual recipe calls for milk and sour cream. I substituted yogurt and buttermilk since there is plenty of fat.