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I’m Terrible at Coming Up with Titles…

I don’t seem to be getting any better at coming up with clever, yet relevant post titles… fellow bloggers, tips?

Anyway, in my house, winter = soup. I’m trying to expand my soup repertoire, but baked potato soup is the go-to family favorite for now.

Baked potato soup is time consuming, but not labor intensive.

I do one large potato per person I’m feeding. Wash (scrub) and cut out any eyes.

Put the potatoes in a 400 degree oven for at least an hour. Definitely no less than an hour, but if it’s large, it could be more. You can tell they’re done if they give when squeezed. Use a pot holder, not your bare hand. Learn from my experience.

Anyway, while the potatoes are baking, you can walk away. Check your Facebook, read a book. The rest of the prep isn’t going to take long.

When you’ve come back, chop half an onion

It was a big onion.

Sautee in a big kettle with some butter and some olive oil until they’re golden and translucent.

Take 3/4 cup flour. I used whole wheat because it was sitting on my counter, it doesn’t especially matter.

Dump into the pot.

Now whisk in 6 cups milk and turn the heat up to medium high. You don’t want it to come to a boil, but you want it to get hot

By now, the potatoes should be done. Slice them in half to allow them to start cooling. Once they’re touchable, use a fork and spoon to remove all the “meat” from the skin.

Mash them up a bit

Add the potatoes to the pot. I failed to take a picture of the rest of the stuff, but add cheddar cheese, a regular container of plain greek yogurt, garlic, black pepper and salt to taste, and a handful of bacon.

Stir!

Serve!

Ingredients:
potatoes, one large per serving, scrubbed and eyes removed
3/4 cup flour
1/2 onion, chopped
olive oil
butter
6 cups milk
1 container plain greek yogurt
bacon, chopped
cheddar cheese

Tools:
large kettle
knife
whisk
ladle

1. Preheat oven to 400 degrees
2. Bake cleaned potatoes for at least an hour or until soft
3. Chop onion
4. Sautee onion on medium heat in butter and olive oil until golden and translucent
5. Add in flour and milk, whisk thoroughly
6. Increase heat to medium, but do not bring to a boil
7. When potatoes are done, remove and slice in half to cool
8. Remove meat of potatoes and mash lightly, add to pot
9. Add greek yogurt, cheese, bacon and seasonings
10. Stir and serve!CommentsCheesy Deliciousness: Alfredo11/18/2010 09:51 AM Filed in: recipesThis time next week, I’ll be cooking Thanksgiving dinner. Ack. This is my third year cooking Thanksgiving for everyone (first time blogging it!) and while I’ve got the planning down pretty well, it’s still extensive.

Last night, I sat down with last year’s notes, my recipe binder and a couple cookbooks to lay out the plan. Because we have so many people, we don’t do courses, but we do serve appetizers a couple hours before the main meal. One is a recipe from my aunt, plus veggies (gotta get something nutritious in there somewhere!) and the third is spinach artichoke dip. My own version is a mash-up of a Cooking Light Recipe and traditional restaurant style dip, but it calls for a jar of alfredo sauce. Being the ornery person that I am, there will be no jar sauce involved. Of any kind. I don’t do jar marinara and even though it’s Thanksgiving and I will have 97 things going, I will not do jar alfredo.

I make this sauce throughout the year and have now made it so many times that the biggest challenge of writing it up was figuring out measurements. But these are, roughly, the ingredients you need (though I forgot the fat free half and half):

The form of the mozzarella (fresh or shredded or sliced) is pretty irrelevant in the end, but what is crucial is butter:

Cheese

Cream cheese

Melting

Seasoning

Half and half

And a proper appreciation:

Yeah…

The key to this one is experimenting. It needs less butter than you think, but the cream cheese is crucial. There can never be too much garlic in the world: I know because I’ve tried to put too much in this. I’ve used fontina in place of and in addition to mozzarella, if I have asiago in the house, it goes in. The cream cheese bulks it up, the half and half thins it out and cooking it longer brings it back to that ridiculous melty amazing state. My sister has stood over the sauce pan after the meal and scraped what’s left of it onto any piece of bread she can find. Get yourself to a stove top and find an excuse to make it.