Wednesday, October 28, 2009

Birthday potato soup

Last night I made my brother's birthday dinner. Potato soup might seem like an odd choice for a birthday celebration - unless you've had this potato soup! It was so fantastic, and couldn't have been more perfect on a rainy, cold night. My poor dog Penny was tormented by the smell of bacon all day.
All you need a little salad and crusty bread. Who knew Kroger bakery had an artisan bread section?
The plan was to make German chocolate cake, as well, but somehow the chocolate got left at the grocery store. So, we will be having cake this weekend instead. The soup was so hearty, we didn't have room for cake anyways. Everything was lovely and delicious.

Here is the recipe for the soup. I found a well-reviewed recipe online, but this includes my tweaks (it needed a little something extra).

Ingredients:
1 yellow onion
1 clove garlic
12 slices bacon (you could use turkey bacon or lean ham)
1/2 stick butter
1/4 cup flour
6-7 cups skim or 2% milk
4 large baked potatoes, peeled and cubed
1/2 of the potato skins, chopped
1 1/4 cup cheddar cheese (you can use 2% low fat cheese, reserve 1/4 cup for garnish)
1 cup sour cream (you can use low fat sour cream)
1/2 tsp paprika
1-2 tablespoons Chipotle Tobasco sauce
Salt and ground black pepper to taste
1 cup green onions, chopped (for garnish)

Directions -
Brown the bacon, drain, and crumble. Dice and sautee yellow onion and garlic in olive oil or bacon drippings. In a stock pot, melt the butter over medium heat. Whisk in the flour until smooth. Gradually stir in milk, whisking constantly until thinned. Stir in potatoes, bacon, yellow onion, and garlic. Bing to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Add seasonings - paprika, salt and pepper, and tobasco sauce. Adjust to taste. Add cheese and sour cream. Continue cooking , stirring frequently, until cheese is melted. (Note - If you use low fat ingredients, you will not know the difference!)
Phew, we were all tuckered out after that meal. Even Penny.

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