Tuesday, September 27, 2011

Yummy "Stuffed" Potato Soup

Need I even say more about this soup? It is a variation on the traditional and popular "Twice-Baked" Potato Soup that most people make. I thought it too rich made completely with milk, and it did not have enough bacon, onions, or cheese to suit our family, so I modified the recipe to fit what we like. Everyone who tries this soup likes it as it is tasty, rich, full-flavored, and filling. It really hits the spot on a cold day. I like a good smoky bacon to use in this recipe as it really brings out the flavor. This is my husband's favorite soup as he asks for it on a regular basis~ at least once or so a month. I just made this a couple of weeks ago, and he thought he'd died and gone to heaven. Well, maybe he would not agree with this word picture, but he sure was one happy diner that night. I sure heard a lot of "Mmmm's" while he was eating!  He was also dipping pieces of freshly cut bread into the soup before he got his shower and sat down to eat.
This is delicious served with a Vienna or French Bread, real butter, and a salad.
Yes, this makes a large amount, and yes, it is a bit pricey to make, but it is so delicious that it will soon become a family favorite of yours. Don't be afraid to cut this recipe in half, but for us, it is good 'as is' since we eat on it for the next couple of days for lunch.

Yummy "Stuffed" Potato Soup

2 pounds bacon, fried crisp, then crumbled
4-5 pounds potatoes (any potatoes will do, but I use Russets), peeled and cut small
about 1/2 cup very thinly sliced carrots (1/16" wide or smaller)
about 1/2 cup very thinly sliced celery (1/16" wide or smaller)
64 ounces (half gallon) chicken broth (either store bought or homemade)
Sea salt and pepper, to taste
1 stick butter, plus 2 Tbls.
about 2/3 cup flour
About 4 cups milk
1 bunch (about 8) scallions (green onions), chopped
16 ounces sour cream
16 ounces grated Cheddar Cheese
A couple of pinches of turmeric (for color)
About 2 Tbls dried parsley

Fry up the bacon crisp, crumble it so it will be ready; set aside. Cut up your scallions while bacon is cooking; set aside.
Peel, wash, and chop potatoes into small pieces (will cook faster). Place in an 8 quart pan. Add sliced carrots and celery, then the broth. Add about a Tbls of butter so the pot will not boil over. You can also salt and pepper now so the salt cooks into the vegetables. Bring to a boil and cook till potatoes are soft. When soft, mash with a potato masher to desired fineness. .We like ours quite fine, but if you like chunks, then leave chunks, or as is.
In a 2 quart sauce pan, melt the butter and with a whisk stir in the flour to make a roux; cook for about 1 minute. Slowly add some milk, stirring constantly to keep it from being lumpy, then add to the still bubbling soup. Add remainder of the milk and continue to stir as it thickens. If it seems to thicken too much, then add a bit more milk. Stir in the scallions and allow to cook a few minutes, then stir in sour cream and blend well. Stir in cheese and stir till melted and blended into soup. Add a few pinches of turmeric, stirring to combine, until desired color is achieved. (I like a nice golden color without being too bold). This does not affect flavor of soup. Stir in bacon and parsley. Serve with buttered Vienna or French bread and a salad. Makes a full pot.
This can be garnished in bowls with a dollop of sour cream, a few sprinklings of scallions, and some grated Cheddar cheese.

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