Monday, October 15, 2012
Chunky Baked Potato Soup
It's been awhile since my last post, sorry! I have definitely been cooking, but for a while there it was hard to look at food or think about food, much less describe it and post pictures of it without getting sick to my stomach.... pregnancy was definitely not fun for a while there. So now I've decided I need to catch up with the posts before baby Kai comes and I have less time to do so.
It was super cold here over the weekend, hanging around freezing temperatures, and I finally understood why people like hot soup on a cold day. I'm pretty sure I never really felt the need for hot soup in the south where it never really got cold (well, with the exception of a month or so and even then I had electric heat that didn't cost an arm and a leg like oil up here). This soup was perfect not just because it was delicious, but because we had just gotten potatoes from a friend's farm in New Jersey. I adapted this recipe from Southern Living Magazine.
4 large baking potatoes
2/3 cup butter
2/3 cup GF flour
6 cups milk
1/3 tsp salt
1/2 tsp pepper
1/3 tsp garlic powder
1/2 tsp crushed red pepper
4 green onions, chopped and divided
12 sliced of bacon, cooked, diced, and divided
5 oz sharp cheddar cheese, divided
8 oz sour cream
Preheat oven to 400 degrees. Wash the potatoes and poke with a fork. Bake at 400 for 1 hours. Cut potatoes in half and scoop out the pulp.
Melt the butter in a large pan over low heat, add flour and stir until smooth for about 1 minute. Add 6 cups of milk gradually over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, spices, half of the green onions, bacon, and 1 cup of the cheese. Cook until cheese is melted, then add sour cream. Add more milk to reach desired consistency. Top with remaining ingredients and serve hot.
We enjoyed this with some gluten free spicy bread from Eva Ruth's Bakery, which is phenomenal.