What part-Irish girl doesn’t love potatoes? There is nothing like a freshly made baked potato soup in the bitter cold of winter. This seasonal recipe takes a classic baked potato flavor and ads a twist with fresh garlic and farm fresh bacon.
You can whip this soup up quickly if time is limited by boiling the potatoes, however, for the ultimate taste, baking the potato for this recipe is preferred.
Preheat oven to 350°
3 Potatoes, (about 1 lb.) cleaned and wrapped in foil.
Bake in oven for 1 hour until completely cooked. Cook in foil to keep the potato moist. (I prefer red potatoes, but use the potato of your choice).
In a Large Stockpot…
Placed the cooked potatoes with skin and begin mashing with a hand-masher. For a smoother texture, blend potatoes until smooth, using an electric mixer or food processor.
Then Add…
2 - Cups of Skim Milk
1 - Cup of Broth (Vegetable or Chicken)
2 - Tablespoons of Butter
3/4 - Teaspoon Sea Salt
1/2 - Teaspoon Fresh Ground Black Pepper
1/2 - Teaspoon Dried Oregano
In a Large Pan…
2 - Tablespoons of Olive Oil
4 - Scallions, Chopped
2 - Garlic Cloves, Chopped or Crushed
Cook the scallion and garlic in the olive oil until brown. Transfer to the stockpot.
Bring to a boil and let simmer for about 1 hour.
In The Same Large Pan…
Cook 4 Slices of Bacon. (Farm Fresh is Preferred).
Scoop 1 - 2 Tablespoon of Bacon Fat to Soup.
Transfer cooked bacon to a plate lined with paper towels to drain fat. Once cooled, chop up into bits.
Serve in soup bowls and garnish with bacon and cheddar cheese.
Enjoy!
Lulu B’s Kitchen
© 2010
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