Thursday, November 14, 2013

Baked-Potato Soup

My little men love soup!  
My main man (hubby) likes soup as long as it's hearty and filling! 

This recipe is one that we all enjoy!

4 medium baking potatoes, scrubbed
8 stripes center-cut bacon
2 onions, chopped
4 garlic cloves, minced
1 (12 oz) can evaporated skim milk
1/4 cup all-purpose flour
2 (14 1/2 oz) cans chicken broth
1/4 teaspoon red pepper flakes
1/2 cup sour cream
1/4 cup grated parmesan cheese
1/2 teaspoon slat
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
2 scallions, finely chopped

Preheat oven to 400. Prick potatoes all around with a fork. Place on the oven rack and jake until tender, about 1 hour. Let the potatoes stand until cool enough to handle, about  20 min. Peel the potatoes, cut 2 into 1/4 inch dice. Transfer the remaining 2 potatoes to a bowl and coarsely mash. Stir in diced potatoes.

Meanwhile, heat a large nonstick dutch oven over medium heat. Add the bacon and cook, turning occasionally, until crisp, 4-5 minutes. Transfer bacon to a plate lined with paper towels; drain. Crumble the bacon and set aside. (drain some of the bacon grease from dutch oven) Add the onions and garlic to the drippings in the dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 minutes.

Combine the evaporated milk and flour in a medium bowl, beating with a whisk until smooth. Add the milk mixture, broth, potatoes, and pepper flakes to the dutch oven; increase the heat and bring to a simmer. Reduce the heat and cook, stirring until the soup is thick and creamy, 6-7 minters.

Remove the dutch oven from the heat; stir in the sour cream, parmesan cheese, salt, and pepper. Pour soup into bowls; top each serving with the cheddar cheese, scallions, and reserved bacon.


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