Tuesday, November 15, 2011
I conjured up this recipe while craving baked potatoes....usually I do not like potato soup, but this one blows that out of the water.
Preheat oven to 350.
Scrub and fork 6 large baking potatoes (I used the restaurant size ones). Bake for 45-60 minutes or until fork is easily inserted.
Meanwhile gather the following:
½ lb. bacon
1 medium white onion (chop)
1 T. Chicken or beef bouillon (I use the jarred Better Than Bouillon brand)
5T. flour (more or less to achieve roux)
2 C. milk
1 C half and half or heavy cream
4 oz. cream cheese softened
Water or milk if you prefer a thinner consistency.
Pepper to taste (the bacon grease usually makes it salty enough)
Shredded cheese for topping
Fry the bacon as you normally would and place on a paper towel, set aside and chop up bacon to be used later as a topping.
To the bacon grease on medium heat add the chopped onion and cook until the onion becomes softened and translucent. To that mix add enough flour to absorb the grease and cook, stirring, for 1-2 minutes.
Add bouillon, stir and then slowly add 2 C. milk it should look like gravy-ish. (make sure to scrape the bottom of the pot, I used a 7 qt dutch oven.)
At this time peel the baked potatoes and add in chunks (you can break down the potatoes to your size liking with cooking utensil as you continue to stir.
Once all of the potatoes are added add the cream/half and half and the cream cheese….cook on low until the cream cheese melts. If too thick at this time you can add water or more milk. Taste and season.
Serve with Bacon, cheese, sour cream, green onions as toppings. (I just put bacon in microwave to reheat. I served this so it was quite thick, like a chowder, as opposed to a soup/stew.)