By Tim Rodgers
On a cool late October Sunday prior to a huge Eagles game, I wanted something that would be hearty and tasty, but something I could just grab off of the stove whenever the moment struck me. Typically, I could fire up the crock-pot for some chili or meatballs, but I decided to go soup. So I took a basic potato soup recipe and enhanced the only way I know how…. with lot’s-o-bacon and cheese foolz!
Cream of Loaded Baked Potato Soup
1 large can of Chicken broth 32 oz
1 lb of bacon fried up and cut into pieces
1/2 cup of scallions chopped
1/4 cup of chopped onions
1/2 cup of red bell pepper diced
1 pint of light cream
2-4 tablespoons of flour
4 large 1/2 baked potatoes peeled than diced into 1/2 inch cubes
1 tablespoon of butter
1 tablespoon of minced garlic
1 cup of cooked corn
Salt and Pepper to taste
Lots-o- sharp cheddar cheese shredded
In the oven 1/2 bake the potatoes. (Meaning only cook them for about half of the time you would normally bake them. Maybe a 1/2 hour at 400 degrees. You want them to cook all the way through but still be solid enough that you can cube them later and not turn mushy). Cool them down in the refrigerator, then peel them, cube them, and set aside.
[Also if you have a potato ricer, use this as a handy tool to cut down on time instead of cubing them]
Cook your bacon to desired crispiness, chop, and set aside. (For the gluttonous, save a small bit of bacon grease to add into your chicken stock for more flavor!) Meanwhile, in a large kettle, heat the butter.
Next, sauté the onions and 1/2 of the scallions, garlic, and red bell pepper to desired tenderness. Next add the chicken broth, bacon, potatoes, and corn. Allow that to really simmer down for a good 45 minutes to an hour on low heat. Next add the light cream, salt and pepper, and some of the shredded cheese. Allow this to simmer on low heat for another 1/2 hour. Now you are almost ready, add some of the flour as desired to thicken up the soup. If it gets too thick, add some milk to thin it out.
Serve and top with shredded cheese, scallions, and parsley.
Don’t even think of bringing another potato soup to a tailgate unless you’re looking for trouble!
The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce