Monday, December 29, 2008

Continuation of an Old Tradition...

Remember when I promised that recipe? No? Okay. Good. That means I don't have to give it to you and worry if we'll show up to the same blog party with a crock pot full of the same stuff...

Where was I? Oh yeah, I promised that I'd give you a recipe. I wish I was all cool like The Pioneer Woman and had taken pictures while I was cooking this, but then, my pictures wouldn't have looked as good and I would have felt bad for stealing her 'thing.'

So, As I was talking about earlier, we celebrated this year with a few old traditions. One being opening up new pajamas on Christmas Eve. The other is that in the midst of preparing for the candlelight service at church, preparing for the coming of Santa Claus and wrangling too many children, my mom had a few things on her plate without worrying about some big dinner. So, she always prepared soup. The first few years, it wasn't something we enjoyed so much. (Sorry mom!) But then, we were little, and the soup was clam chowder. After a few years of whining, she switched to potato soup, which was good. But one year, she came up with a recipe that knocked our socks off. It is so good that the last time I made it (before Christmas Eve this year), Not the Momma proceeded to eat the entire crock full. And then he cried when he found out it contained sour cream. Not the Momma + Sour Cream = Not so good. Where was I again? Oh, you want the recipe? Okay. here goes. My comments will be italicized, mm-kay?
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Baked Potato Soup
Ingredients:
4-6 large potatoes
2/3 cup margarine (I use butter)
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, diced
1 1/4 c cheddar, shredded
8 0z sour cream
Preparation:
Wash potatoes and prick with a fork. Bake at 400F or until done. Let cool.
Cut potatoes in half, scoop out pulp and set aside.
Melt margarine or butter, because I use butter in pot over low heat. Add flour, stirring constantly with whisk. It's almost a roux, aren't we excited!? Cook 1 minute. Gradually add milk, stirring until thick and bubbly. mmmm thick and bubbly.
Add salt, pepper, chopped green onions (leave a few for garnish), and diced bacon (again, leave some for pretties on top). Right about now you should begin to smell heaven cooking. No? Wait a few minutes. Cook until boiling, then lower heat to a simmer. Add sour cream and cheese. Serve when the sour cream and cheese are well mixed and heated. Garnish with the leftover bacon onions and a little bit of shredded cheese... MMMM yummy.
Shortcuts and Modifications:
I totally use the pre-cooked bacon that comes in a box at the store. It doesn't even have to be refrigerated until it's open. Because I hate cooking bacon. Hate. It. The boxes come with 15 slices, so I just chop it all up and dump it in. And the extra three slices make it taste that much better. Also, in order to be kind to my husband, who (as I previously mentioned) does not get along with sour cream, I used plain yogurt instead of sour cream. But the sour cream. It does a taste-bud good.
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I really wish that I had taken pictures now. Oh well, you'll still love me. And if you don't after you try this soup, there's something wrong with you. Even Little Monster tried it -- and he normally only eats olives and bread with butter.

2 comments:

Elisabeth said...

I cannot wait to try this soup. I LOVE LOVE LOVE baked potato soup and this sounds divine!!

Kristi said...

Yum! That sounds fantastic! Must print this recipe . . .