Post by Baking_Bud on Dec 28, 2002 19:46:14 GMT -6
Baked Potato Soup
8 slices bacon, diced
1/2 onion, diced
1 bunch green onions, white part sliced, green tops reserved
1 Tbsp. butter
1 Tbsp. veg. oil
4 Idaho Russet potatoes, oiled and baked, peeled, then diced
1/3 cup flour
4 cups reduced-fat milk
1 can chicken broth
1/2 cup half and half
1 cup low-fat sour cream
*shredded sharp Cheddar to taste
Directions: Fry the bacon until crisp. Remove from pan with a slotted spoon and drain on paper towels. Pour off all the fat, except one tablespoon. Add 1 Tbsp. butter and 1 Tbsp. vegetable oil (the oil keeps the other 2 fats from burning.) Add all the onions; saute for about 15 minutes over low-mdium heat, stirring often, and slightly browning onions. Stir in flour, minus 1 Tbsp. Cook in fat for 2 minutes, constantly stirring. Remove from flame. Stir in milk, stirring constantly to avoid lumps. Bring to a boil and reduce the heat to maintain a simmer. Add the chicken broth and the diced baked potatoes, stirring until soup comes to a boil again. (I oiled the washed Russets and then baked 1 hr. and 15 min. at 385 degrees. When I peeled them, I left on little bits of skin. The oiling keeps the skin tender.) Let the soup simmer for about 10 minutes. Mash some of the potatoes in the pot, after they are hot. Add the half and half. Season with salt and plenty of ground black pepper. Whisk the 1 Tb. flour into the sour cream, and stir into the hot soup. Reduce heat so soup is not boiling and leave over heat 5-10 minutes. Place crumbled, crisp bacon, shreds of cheese and sliced green onion tops in each bowl and fill with hot soup. Serves 4-6.
8 slices bacon, diced
1/2 onion, diced
1 bunch green onions, white part sliced, green tops reserved
1 Tbsp. butter
1 Tbsp. veg. oil
4 Idaho Russet potatoes, oiled and baked, peeled, then diced
1/3 cup flour
4 cups reduced-fat milk
1 can chicken broth
1/2 cup half and half
1 cup low-fat sour cream
*shredded sharp Cheddar to taste
Directions: Fry the bacon until crisp. Remove from pan with a slotted spoon and drain on paper towels. Pour off all the fat, except one tablespoon. Add 1 Tbsp. butter and 1 Tbsp. vegetable oil (the oil keeps the other 2 fats from burning.) Add all the onions; saute for about 15 minutes over low-mdium heat, stirring often, and slightly browning onions. Stir in flour, minus 1 Tbsp. Cook in fat for 2 minutes, constantly stirring. Remove from flame. Stir in milk, stirring constantly to avoid lumps. Bring to a boil and reduce the heat to maintain a simmer. Add the chicken broth and the diced baked potatoes, stirring until soup comes to a boil again. (I oiled the washed Russets and then baked 1 hr. and 15 min. at 385 degrees. When I peeled them, I left on little bits of skin. The oiling keeps the skin tender.) Let the soup simmer for about 10 minutes. Mash some of the potatoes in the pot, after they are hot. Add the half and half. Season with salt and plenty of ground black pepper. Whisk the 1 Tb. flour into the sour cream, and stir into the hot soup. Reduce heat so soup is not boiling and leave over heat 5-10 minutes. Place crumbled, crisp bacon, shreds of cheese and sliced green onion tops in each bowl and fill with hot soup. Serves 4-6.