Monday, November 5, 2012

{chasing away monday one potato at a time}

mondays have a history of not being the most favorite day of week. so i thought i would share a little recipe to make you forget that it's monday one potato at a time.
{disclaimer:: i apologize in advance for the not-so-great pictures. I was using my cellphone, getting einstein ready for cubscouts and keeping my little princess out of trouble...i was bit distracted to say the least.}

confession: this soup smelled so good I immediately dove in and started chowing down that I forgot to take a picture of the delishness until the bowl was half gone...sorry.
now, i am a chef by no means. my prowess is from my stellar education from foodnetwork and julia child. i look at cooking as an experiment of sorts. this experiment came out very, very well...and to top it off it's lowfat too!
baked potato cheese soup
{this soup tastes like you're biting into a baked potato, no joke}
here's what you need:
*2 quarts of chicken stock (chicken broth works too)
*2 cups of milk (i used 1%)
*1 cup of fat free half and half
*2 carrots
*2 stalks of celery
*half an onion
*4 large russet potatos
*2 red potatos
*1 cup of chopped bacon
*2 cups of cheddar cheese
*salt and pepper to taste
*cornstarch for thickness
take the carrots, celery, and onion and throw them in the food processor and pulverize them till they are mush. in a dutch oven (or any other big pot you have on hand) add a little oil, once warm throw in your carrot-celery-onion mush and let it sweat for a bit.
after it's been sweating it out for around 5 minutes or so it's time to add the chicken stock.
then add the milk and half and half. this adds the creaminess without all the fat.
the soup will look like this, but do not fear it will not like this forever.
now it's time for the potatoes.
chop the potatoes into chunks and add to the broth/soup mixture.

note: leave the skin on the make sure you wash them well.
next chop some green onion, as much as you like, and add to the soup. toss in some salt and pepper for taste. bring to boil and then simmer for about 20 minutes or so until the potatos are fully cooked. (if you have an immersion blender, now is the time to get it out. and if you don't have one, i suggest you get one they are amazing.) immerse the blender and blend till your liking. finally add the bacon and the cheese and simmer for about 10 minutes until the cheese is completely melted. now, if your soup is not thin, you can add some cornstarch to thicken it up a bit to your liking.
after that's all done, your whole kitchen house will smelling a amazing and make you want to eat. so, grab a ladle and bowl and serve yourself some delish goodness. just be prepared upon first bite, it will taste like you are taking a bite of a baked potato...and for a moment you might just forget that you're eating soup.
let me know what you think!

1 comment:

  1. looks amazing can't wait to try it. Friends and I were talking about potato soup and this looks like it will fit the bill. :)


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