Wednesday, October 23, 2013

Kitchen Goddess Checking In

With the weather getting cooler, we've really been eating a ton more soups as of late.  I've made potato soup before, but never to this extent.  Previously, it was basically potatoes, onion, butter and milk.  But for this you make a roux first of butter and flour, and it just gets more delicious from there.  I modified the recipe and am sharing my version here. 

Baked Potato Soup A La Kate    Serves 6
           Original recipe found at allrecipes.

• 12 slices bacon

• 1/2 cup butter

• 1/2 cup all-purpose flour

• 5 cups whole milk

• 2 cups chicken stock (made from organic better than bouillon chicken base)

• 6 large potatoes, chopped up and roasted (I chopped into larger chunks and then cut after they cooled)

• 4-5 green onions, chopped

• 1 1/4 cup cheddar cheese shredded

• 1 cup greek yogurt (you could definitely use the sour cream they have on the list, but I use greek yogurt as a substitute most of the time)

•  pinch of salt (to taste, at the end)

• 1/2 tsp ground black pepper

• extra milk and chicken base to tweak

• additional cheese and green onion to top

 Pre-heat oven to 400F.

Roast potatoes, tossed with olive oil, in a baking dish with either a lid, aluminum foil, or parchment paper over for approximately 1 hour.  I used golden potatoes, and I highly recommend them because they keep their shape better in the soup.

I oven bake my bacon (using a metal cooling rack set into a parchment lined baking sheet for 20 minutes), but you can fry as well.  Just make sure you cook them crisp.  Blot grease off, and then crumble (or chop) into small pieces.

In a soup pot, melt butter.  Once melted, whisk in the flour until it is combined and smooth (do this slowly so it doesn't become glop).  Then slowly add the milk, whisking briskly.  It will thicken a little, but don't worry if it's not too thick, it thickens greatly later.  Then add in your chicken stock, whisking as well.

Add in the chopped potatoes (I do bite size), and the chopped green onion.  Bring to a boil, stirring frequently.  Then taste, and pat yourself on the back because halfway through and it already rocks!

Reduce the heat and simmer for 10 minutes.  This is where it really has thickened.  At this point I added another 1-2 cups of milk (I didn't measure, just poured) and another teaspoon of chicken base for some flavor boost.  Stir to mix that in well.  Next, mix in the cheese, greek yogurt, and most of the bacon (leave enough to sprinkle on top before serving).  Let cook a few minutes and then taste again.  At this point add the pepper and salt.  Taste, and adjust if you'd like more.  Cook until cheese is thoroughly melted in.  Smile big and serve to people who will call you a kitchen goddess/god.

This soup was amazing, and I did indeed get called a kitchen goddess.  It's rich and filling (a little goes a long way).  We served it by itself as a main course, but had a started of roasted broccoli.  There will be temptation to make it "lighter."  Please don't.  It's really a quality over quantity issue, so unless you have health problems, do not try to cut fat or calories.  And mainly, enjoy! 

1 comment:

  1. You are a good wife! This sounds delicious but I am too lazy to make anything that takes more than 15 minutes to make.