Tuesday, February 19, 2013

Soup for a cold day

I want to thank all of you for your kind and encouraging words.  Many have shared their own experiences and offered some great insights.  Bloggers are the Best!

And while I am not doing much quilting, I am doing a little cooking.  So I thought I would share a great recipe for these cold winter days.

Have you ever had baked potatoes left over?  Or maybe you just like Baked potatoes.  Last year I found this delicious recipe for Loaded Baked Potato Soup, and I've made it several times, especially when we have potatoes left over.  I hope you enjoy this simple but delicious recipe.

8 russet potatoes
1 (16 ounce) package bacon
1 C butter
1 1/2 C flour
4 C milk
4 C half and half
10 chicken bullion cubes (or 10 tsp. bullion granules)
salt and pepper
cheddar cheese, grated 
I usually make this recipe with left over baked potatoes, but you can certainly make your own.  Wash and scrub baking potatoes, and bake for one hour at 400 degrees.  Be sure to let the potatoes cool before peeling them.
 Peel and chop potatoes into pieces.
 Line a large baking sheet with tin foil and lay your bacon onto it. Bake at 375 degrees for about 20 minutes, or until crisp.
 Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces. 
Melt butter in large pot.
Add 1 1/2 cups of flour and quickly whisk flour and butter together until it forms a nice thick paste.
Add 4 cups of milk, and 4 cups of half and half.
and 10 bullion cubes or 10 teaspoons bullion granules. ( I use Better Than Bullion Chicken Base)

Whisk the soup ingredients together over medium high heat. Keep stirring until the soup comes to a boil and gets thick, about 5 minutes. If the soup is thicker than you like add a little bit of milk or chicken broth to thin it out. 
Add the baked potato chunks and allow them to heat through. 
 Add a bit of salt and pepper to taste. Serve with the bacon crumbles and grated cheddar cheese.  

**** I usually make 1/2 half of this recipe when I only have 4 potatoes left, and it comes out great!  I hope you enjoy this tummy warming recipe.

Original recipe can be found HERE.


Susan said...

I just made this on Saturday! Baked potato soup is one of my favorites sans the bacon! It is perfect for these cold days, XOXO

Allie said...

Oh this sounds so delicious, but I think it would make my gall bladder mad.....sigh. Jocelyn, I want to encourage you to keep on with your therapy, keep working that wrist, the dr. may not be encouraging but we serve a good God who can heal you 100% if He chooses. It's my prayer that He not only encourages you, but heals you completely. I'm so glad you were able to cut fabric, hon, baby steps will get you there! Have you thought about one of those electronic fabric cutters? I know Kelly from I Have a Notion has one, you don't have to crank it.

Linda said...

I love baked potato soup...yours looks delicious...we made some a couple weeks ago...we also make a baked potato casserole when company comes over! Have a great day!!

marth225 said...

Add some shrimp and corn and you have a good shrimp and corn soup - makes me hungry just thinking about it

Susan said...

Mmmm...it looks wonderful!

Keep your chin up, my friend! You are one determined gal and a talented quilter...a broken wrist isn't going to stop you!

Cheryl said...

Thanks so much for sharing this great recipe...I can't wait to give it a try.

QuiltSue said...

That looks just yummy. I'll have to try it soon.

Barb said...

I so must be hungry this morning....looks wonderful.

Cheryl's Teapots2Quilting said...

Just saw that you won over at A Sentimental Quilter. Have fun with your charm pack.

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Carrie P. said...

I have made a soup similar to this and it is yummy!